Monday, March 30, 2015

Chicken Enchiladas

These are our favorite enchiladas. And I've never gotten them onto this blog because when I'm hungry I'm a lazy picture taker. And after we've eaten these, they look like a heard of monsters came through and scooped out enchiladas with their hands (which is mildly--though not entirely--accurate). At any rate, I decided it was time to share even if I never have that perfect picture of that perfect bite (which inevitably went into my mouth as soon as it hit the spoon).

These can utilize leftover chicken should you happen to have any.

Chicken Enchiladas
makes 6 large enchiladas
Prep time: 40 minutes
Cook time: 25-30 minutes
Cost: $7.00
enchilada sauce: 2.00, tortillas: .75, cream cheese: 1.00, green chilies: .50, chicken: 2.00, cheese: .75

2 cans (10 oz) mild green enchilada sauce
6 medium or large flour tortilla shells
8 oz cream cheese, softened
4 oz can green chilies (these can be left out if you hate any heat or worry that your minions will rebel about little green chunks of anything, but I like them)
1 lb chicken, boiled and shredded
1 1/2 C cheddar cheese, shredded

First boil your chicken. One thing I love about boiling chicken is that you can do this even if you forgot to de-thaw your meat (which I always always do) and it's not big deal. After it's done cooking, shred it.

In a pot set to medium heat, combine the shredded chicken with the cream cheese, green chilies, and about 1 C of the cheddar. Mix it up until your cheeses are melty.

Once the filling is ready, pour a bit of the enchilada sauce into a 9x13 inch pan--just enough to coat the bottom of the pan.

Then put some enchilada sauce on a plate. Put your tortilla on the plate and coat it in the sauce on both sides (this is an extra step, but I love how it makes the enchiladas taste--no dry nasties). After your tortilla is coated, add a spoonful of filling and roll it up. Then place it in the pan.

Repeat this until all your tortillas are stuffed. Pour any remaining enchilada sauce over your enchiladas and top with the remaining cheese. Bake at 375 for 25-30 minutes or until the sauce is bubbling and the cheese has just started to brown a bit.


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