22 Dec Chicken Enchiladas
You can do this. There are so many recipes that look complicated but really are as easy as pie. Actually, pie is quite complicated. This is easy and delicious. This recipe also freezes super well and is an excellent addition to your fridge as leftovers if you have tweens or teens in the house who attack the fridge like a swarm of locust at the end of the day. As recommended sides to this dish, I would suggest a bag of chips with salsa and some sliced avocado. This recipe calls for cream cheese and sour cream – you can choose if you want lite or not, both work well. This recipe is from my mother Barbara’s kitchen where it was perfected.
4 chicken breasts, skinless and boneless
½ cup cream cheese (plain flavor)
¼ cup sour cream
1 medium onion, chopped
1 cup shredded cheese – divided (I purchase the pre-shredded Mexican mix)
1 8-ounce can tomato sauce (PLUS 1 can of water!!!)
1 package powder taco mix (not the enchilada mix)
1 package flour soft tortillas (not corn! And medium size – not the super large, they are too big)
Place the chicken in an ovenproof dish and bake until cooked through (385 degrees for about 20 minutes). Slice the chicken into strips – or you can really rip it apart, you don’t have to be neat about this at all. Set aside.
In a small pot, combine the tomato sauce PLUS 1 can of water with the taco powder mix. Stir and bring to a gentle boil. Remove from heat and set aside.
In a large bowl mix the cream cheese, sour cream onion and ½ cup of the cheese. Mix with a spoon until blended. Add the chicken and stir in.
Use a 10inch by 15 inch pyrex dish. Pour half of the tomato/mix sauce into the dish. Set close to your work station for Step 5.
Clear a work space and lay out 6 tortilla shells. Scoop an equal amount of the chicken/cream mixture on one half or the outer edge of each shell. Once you have equal amounts in each shell, carefully roll up the shell and place seam down into the prepared saucy pyrex dish. Continue until your dish is ful. Top with remaining sauce and ½ cup of cheese.
Bake at 375 degrees until sauce is bubbling and cheese is melted – around 10 minutes. Enjoy
If there are too many enchiladas in one recipe for you, these freeze super well – divide up your enchiladas and freeze individual meals. Olé!