Thursday, January 20, 2011

Chicken Enchiladas

This recipe brings me back to high-school.  My friend Emily's Mom would make these, and they were always awesome! It's a pretty simple recipe, and makes the house smell warm and friendly. I can still picture all of us girls crowded around her kitchen table giggling about silly things, and eating way too many of these.  Back when we could eat whatever we wanted, and gaining weight was never an issue = good ole' days.
Cut up two medium sized chicken breasts and cook them on the stove until cooked through.  Two chicken breasts equals around 4 enchiladas, so depending how many you're cooking for you can add or take away.  I usually eat one and half, C can eat two, so it was the perfect amount!
This sauce comes in mild/medium/hot.  I usually go for mild and add some cayenne pepper to make it a little more spicey.  This is a 10oz can and I used all of it.
Add around 3 tablespoons of cream cheese and a little sauce depending how creamy you want the mixture to be.
To assemble the enchiladas, pile on the chicken, add a little sauce, and cheddar cheese.  Then roll them up and lay in a baking dish. After all of the chicken is used, pour the remaining sauce on the tortillas and top with shredded cheese.  *Note:  I ususally coat the bottom of the pan with some sauce so the tortillas don't stick.
If you need to make a quick dinner, you can construct the enchiladas the day before.  Instead of sticking it in the oven, keep it in the fridge covered over night.  Then, when ready to eat, bake in the oven for around 20 minutes at 350 degree F. 
All done! 
A little extra thing I like to make with enchiladas is homemade guacamole.  It's very simple, and a great addition to the meal.  I smash up one avacodo, add some garlic salt, pepper, chopped onion, and tomatoes.  Mix it all together well.  Tastes great on top of the enchilladas or with tortilla chips!
My stomach starts growling just looking at this picture. Hope you all enjoy :)

Chicken Enchiladas
10oz enchilada sauce
2 chicken breasts chopped into bite size pieces
2-3 tablespoons cream cheese
4 tortillas
1/2 cup shredded cheese

Chop chicken breasts and cook on the stove over medium heat until cooked through.
Add sour cream and 4 tablespoons of enchilada sauce.  Mix together until creamy.
Assemble enchiladas - place chicken in the middle of the tortilla, add a little sauce and shredded cheese.  Fold sides in and roll like you would a burrito.
Place in a baking dish, pour remaining sauce and cheese on top.
Cook in the oven at 350 degrees F for around 20 minutes.
Let cool for 2 minutes, then serve.

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