I love the flavor of Mexican food and I really love the simplicity of most of the recipes. Tonight I made up a batch of some of the most incredible Enchiladas. The recipe is so simple and easy that I almost felt guilty calling it a recipe.
Easy Enchiladas
Preheat oven to 350 degrees F
6 ounces softened cream cheese
1/2 cup sour cream
1 10oz. can green enchilada sauce
1 Tablespoon Taco or Enchilada seasoning mix
2 cups shredded chicken breasts
1 cup shredded sharp cheddar cheese
6 Tablespoons of Salsa (I use Garlic and Artichoke flavored, choose your favorite)
1 cup shredded Mexican cheese blend
1 15oz. can white cheese sauce or Queso dip
6 6 inch flour tortillas
Cooking Spray
1.Poach or bake chicken breasts off until cooked through and shred.
Once chicken is shredded mix in the taco/enchilada seasoning and reserve.
2. Stir the cream cheese,sour cream, can of green enchilada sauce until blended. Fold in seasoned chicken and shredded sharp cheddar cheese. Spray the bottom of an 8x8 inch glass baking dish with cooking spray. Spread a small amount of the white cheese/Queso sauce on the bottom of the pan. Evenly divide the prepared chicken mixture between the flour tortillas. Roll up and place seam side down in the dish on top of sauce. Using the Salsa spoon a tablespoon over each rolled tortilla in pan. Top with remaining white cheese/Queso sauce.
3. Bake in preheated oven for 30 minutes until bubbly. In the last 10 minutes of baking time top with the shredded Mexican cheese blend and continue baking until golden. Let stand 5-10 minutes before serving. Serve over your favorite Mexican rice.
Easy Enchiladas
Preheat oven to 350 degrees F
6 ounces softened cream cheese
1/2 cup sour cream
1 10oz. can green enchilada sauce
1 Tablespoon Taco or Enchilada seasoning mix
2 cups shredded chicken breasts
1 cup shredded sharp cheddar cheese
6 Tablespoons of Salsa (I use Garlic and Artichoke flavored, choose your favorite)
1 cup shredded Mexican cheese blend
1 15oz. can white cheese sauce or Queso dip
6 6 inch flour tortillas
Cooking Spray
1.Poach or bake chicken breasts off until cooked through and shred.
Once chicken is shredded mix in the taco/enchilada seasoning and reserve.
2. Stir the cream cheese,sour cream, can of green enchilada sauce until blended. Fold in seasoned chicken and shredded sharp cheddar cheese. Spray the bottom of an 8x8 inch glass baking dish with cooking spray. Spread a small amount of the white cheese/Queso sauce on the bottom of the pan. Evenly divide the prepared chicken mixture between the flour tortillas. Roll up and place seam side down in the dish on top of sauce. Using the Salsa spoon a tablespoon over each rolled tortilla in pan. Top with remaining white cheese/Queso sauce.
3. Bake in preheated oven for 30 minutes until bubbly. In the last 10 minutes of baking time top with the shredded Mexican cheese blend and continue baking until golden. Let stand 5-10 minutes before serving. Serve over your favorite Mexican rice.
As I said these are so easy to make. You can even use pre-cooked chicken packets or a rotisserie chicken. Just remember to shred and season with the taco or enchilada seasoning.
Enjoy!
IEADTT
No comments:
Post a Comment