On a whim, I bought a few ingredients to make these Chicken Enchiladas. I had thought I was going to make some Chicken enchilada soup since there was another cold, no, freezing spell arriving. However, this would take less time and probably the boys would actually eat them. It looks like perfect teenager food, right?
Here’s what 1.5 pounds of shredded chicken breast looks like.
Toss the chicken breast with the 2 cups of shredded cheese with the green enchilada sauce. I only had taco shredded cheese in the refrigerator, but would prefer to use Monterey Jack. See last paragraph to understand why I chose not to use it this time.
Soften the cream cheese in the microwave. It should be smooth enough to stir out any lumps. Just spoon it all on top and combine it with the chicken mixture. This should help bind it together a little more.
Spoon 2 tablespoons of the chicken mixture in the center of the tortilla. Roll it up to seal.
Spread 1/2 cup of red enchilada sauce (from each can )on the bottom of two pans sprayed with non-stick spray. Then place about 10 enchiladas, seam side down, on top of sauce.
If you happened to notice, the pan above had 12 rolled enchiladas. I had pulled out 8 for one of the kids since they are sensitive to textures in their food, or at least, that’s what he says…Another alternative is to freeze them until ready to use another night or make a pan to take to a single mom or a close friend.
- 1.5 pounds chicken breast, shredded
- 1-10 oz can green enchilada sauce
- 2 c. fiesta, taco, or monterey jack cheese, shredded.
- 4 oz Cream Cheese, ⅓ fat
- 2- 8.2 oz pkg. flour tortillas- 10 tortillas each(6")
- 2-10 oz cans Red Enchilada sauce
- Cook and shred chicken breast. When cooled, toss in the shredded cheese to evenly distribute.
- Stir in green enchilada sauce.
- Soften the cream cheese in the microwave and stir until smooth. Blend with the chicken mixture until well combined.
- Measure 2 tablespoons of the chicken filling in the center of each tortilla and roll up.
- Spray 2 pans with non-stick spray.
- Spread ½ cup red enchilada sauce from each can in each pan.
- Place 10 filled enchiladas, seam side down, on top of red enchilada sauce.
- Pour remaining red enchilada sauce over top of filled enchiladas.
- Sprinkle with 1 cup of additional cheese.
- Bake at 375 degrees for about 30 minutes.
- Top with guacamole, fresh salsa or avocados, if desired.