Chicken Enchiladas

Before we get to the meat of today’s post, I would like to thank everyone for their positive thoughts, prayers, and hugs yesterday.  They all meant so much to me.  Needless to say, it was a stressful day, but I got through it with your thoughts and prayers, and now we play the waiting game to find out the results.  I should hear back today on the basic tests, and next week on my hormone levels.

Chicken Enchiladas

Chicken Enchiladas

This is my own personal chicken enchilada recipe.  I came up with it way back in the day when I was in high school and cooking for my father.  It was a hit from the beginning, and still is to this day.  I hope you enjoy it as much as we all do!

Ingredients:

  • 4 chicken breasts, baked, and shredded
  • 2 T extra virgin olive oil
  • 1/2 onion diced
  • 4.5 oz. can chopped green chilies
  • 4 oz. cream cheese softened
  • 10 oz. and 4 oz. can Enchilada sauce (I use organic)
  • shredded Queso cheese
  • 8 tortillas

Directions:

chicken enchilada5

In a 350 degree oven, bake the chicken breasts until fully cooked.  Once cooked, remove from the oven and allow to cool enough to handle before shredding.  While the chicken is baking, add the olive oil to a sauté pan and sauté the diced onion until softened.  Then, add the chopped green chilies to the pan and cook for another 1-2 minutes.  After the chicken breasts have cooled enough, shred them.  In a medium bowl whisk together the cream cheese and the 4 oz. can of Enchilada sauce.  Add the chopped chili and onion mixture to the enchilada sauce mixture along with the shredded chicken and combine.  Time to assemble the enchiladas!  Coat the bottom of a 12×6 baking dish with enchilada sauce…This will keep the enchiladas from sticking to the dish while baking in the oven.  In the tortilla, first place a layer of shredded queso cheese, and then a layer of the chicken mixture.  Roll and place in the baking dish.  Continue until you have assembled all of the enchiladas.  Then coat the enchiladas with a 19 oz. can of enchilada sauce, and cover them with more shredded queso cheese (can you tell how much I love cheese? Smile).  Bake in a 350 degree oven for 25-30 minutes.  Enjoy!

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3 thoughts on “Chicken Enchiladas

  1. Pingback: Stuffs on the Internets | nutcaseinpoint

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