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
salt
pepper
cumin
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
- 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.
- 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.
- Meanwhile, mix the can of tomatoes and tomato sauce and cream in a pot. Heat through over medium heat.
- 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).
- 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.
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