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Okay My first attempt at enchilada’s tonight and I’m pretty shocked at how they turned out. I didn’t follow a recipe which is already a red flag because usually when I veer off course, it doesn’t turn out good at all. What I did instead, was look up a whole bunch of different recipes and figure out what sounded good in each recipe and then made my own. Feel free to share! Its yummmmmy! AND hubby approved! OH yeah…. and they are super easy too 😉
Side note: If you are a pressed-for-time-Mama, I made the shredded chicken filling earlier in the day when I had time. I left it in the fridge until the husband came home and continued the recipe.
- 3 boneless skinless chicken breasts
- 1 cup of chunky red salsa
- 1 container of Knorr’s Chicken Stock (optional)
- 2- 16oz cans of green chili enchilada sauce of your choosing.
- 4oz softened cream cheese
- 9-10 corn tortillas
- 16oz Monterrey jack cheese
Instructions for the Filling:
- Preheat your oven to 375 degrees F. Spray a glass 8×8 baking dish with Pam. I used Pampered Chef Red Roaster so if you have this, then it would be great to use it! Also grease a 9×13 glass dish and set aside.
- Shred cheese if you purchased a block of cheese.
- Combine red salsa and Knorr’s chicken stock in a dish.
- Get chicken and pierce with a fork a few times front and back. Place chicken in red salsa mixture and then place in your 8×8 greased dish, cover chicken with remaining salsa and cover with foil. OR place in your Roasting dish cover with remaining salsa and then put the lid on it.
- Bake chicken until 180 degrees F. If using the Roasting dish, I cooked it for approximately 45 minutes. For a glass dish I would say around 30 minutes.
- Removed chicken from dish and shred the chicken, keeping the chunky salsa that’s left over with the chicken. Do not use the liquid left behind from the baking.
- You now should have 3 chicken breasts, shredded, with some red chunky salsa leftovers in a bowl. Combine this with the softened cream cheese.
Instructions for the Enchilada’s:
- Set your oven temp back up to 375 degrees F.
- Pour small amount of enchilada sauce in a shallow dish. Take a corn tortilla and dip each side into the sauce.
- Place around 2 tablespoons of the chicken mixture down the middle of the corn tortilla. Sprinkle with cheese.
- These suckers will break so gently fold the tortilla to roll it up, then place in the 9×13 grease glass dish.
- Cover with shredded cheese. Pour remaining enchilada sauce over stuff tortillas as evenly as possible.
- Sprinkle more cheese all over. Cover with foil.
- Bake for 35 minutes. Remove foil and turn up temp to broil. Broil for about 5-7 minutes until cheese starts to brown.
Hope you enjoyed these enchilada’s as much as we did! Let me know how they came out for you!