Prep 20 mins
Cook 20 mins
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
- 1 large onion, chopped
- 4 tablespoons butter or 4 tablespoons margarine
- 3 cups shredded cooked chicken
- 1 1⁄2-2 cups salsa or 1 1⁄2-2 cups picante sauce, divided
- 6 ounces cream cheese, softened
- 2 teaspoons ground cumin
- 3 cups shredded monterey jack cheese or 3 cups cheddar cheese
- 16 corn tortillas
- vegetable oil
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
This was very good. The whole family liked it. I did go ahead and use the whole 8oz block of cream cheese to keep from wasting it and I used the low fat variety. I would cut my cumin to 1t. next time and take a taste before adding the 2nd as the sauce was a bit overpowered by it. I think I might try this recipe again with flour tortillas.
I loved the filling! I didn't fry the tortillas first. I filled then, then just brushed them with olive oil, then sprinkled with cheese. Delicious.
Wonderful!! I made them with some baked chicken leftovers. Really creamy and not to spicy. I used mild picante sauce. I also doubled the recipe and am going to freeze one pan to cook next week.