Recent Recipes

The Whole Enchilada


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I know, I know...everyone already knows about my love of Tex-Mex and yes, I have published an enchilada recipe before, but this one is definitely worthy of a post.

The recipe actually comes from my friend, Stephanie.  We were chatting it up last week and she mentioned that she had a fab enchilada recipe.  So naturally, I had to try it.  Oh...my...god...absolutely delicious!!!  I am so happy that she shared them with me (and now you!).  And not only are they yummy, but they are super easy too...

Stephanie's Chicken Enchiladas
1 package boneless-skinless chicken breast
garlic powder
1 package flour tortillas
1 can chopped green chilies
1 block cream cheese (I only use Philadelphia brand...you can sub low fat if you want)
1 bag shredded Mexican cheese blend
1 can diced tomatoes w/ chilies
1 can tomato sauce
1/2 c. heavy cream

  1. Preheat oven to 350.  Place chicken in a baking dish and sprinkle with salt, pepper, garlic powder & cumin.  Bake for 20-25 mins.  This can be done ahead of time.  Let the chicken cool slightly (about 15 mins) then use 2 forks and shred the chicken. 
  2. Place a medium size non-stick skillet over medium heat on the stove.  When heated, add the cream cheese, stir until melted.  Add the can of chilies.  Sprinkle with salt & pepper.  Add 1 tsp. cumin.  Stir until incorporated.  Add shredded chicken.  Stir and remove from heat.
  3. Meanwhile, mix the can of tomatoes and tomato sauce and cream in a pot.  Heat through over medium heat. 
  4. Lay a tortilla on a cutting board.  Spoon 1/8th of the chicken mixture about 3/4 down the flat tortilla.  Sprinkle with shredded cheese (about 1-2 Tbsp).  Roll and place in a greased baking dish.  Repeat until you have 8 enchiladas.  Top with the tomato sauce mixture (you don't have to use all of it).
  5. Bake in the oven for 20 minutes or until heated through.  After about 13 minutes of baking time, top the enchiladas with more shredded cheese. 
When I first heard the ingredients that were in these, I assumed that there wouldn't be enough flavor...boy, was I wrong.  These are so so so good.  They were even good as leftovers (which is saying A LOT considering that I don't eat leftovers!).