• Chicken Enchiladas

    Here’s another fabulous and entertaining post from Shauna from our Facebook community!

    Tonight was a man-am-I-hungry-husbands-going-out-I-have-cheap-white-wine-in-the-fridge-let’s-make-chicken-enchiladas kind of night! Boy, they were good. Let me share how I made them….mind you I had a glass of wine and I’m a lightweight, so if this gets a bit colorful….just laugh!
    Chicken Enchiladas
    • 1 lb chicken breasts shredded (earlier in the day I butterflied a couple large breasts and rubbed them with taco seasoning and then grilled them, before shredding)
    • 1 tsp cumin
    • a handful of fresh cilantro (I love cilantro, especially when I can just go out on my porch and get it)
    • 4 oz cream cheese
    • 1 clove of garlic
    • 1 can chopped green chiles
    • 1 small can of sliced black olives
    • 1 small can enchilada sauce
    • cheddar cheese to your liking, I usually measure grated cheese by the overflowing handful and this recipe required two overflowing handfuls
    • bit of chopped onion, to your liking
    • 8 or 10 flour tortillas, just keep stuffing them until you run out of filling is the way I always do it.
    1. Saute onion and garlic for about two minutes.
    2. Add to the onion and garlic, 1/4 cup enchilada sauce, cream cheese, chiles, chicken, cumin, and cilantro mix thoroughly and cook until heated through.
    3. Add handful of cheddar cheese to mixture and stir.
    4. Spray 13×9 pan with cooking spray.
    5. Fill each tortilla with about 1/3 cup of chicken filling. Fold the tortillas up and lay them in the 13×9 seam down.
    6. Top with remaining enchilada sauce, second handful of cheddar cheese and sliced olives.
    7. Bake in the oven for about 30 minutes. I served them with taco sauce, and refried beans. They were delicious!
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