The 400th-Something Chicken Enchiladas

Submitted by Starrynews

"Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Recipe #39681, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Recipe #35659). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 2

ingredients

• 1 ounce cream cheese, softened
• 1 ounce sour cream
• 1 tablespoon taco seasoning
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon chili powder
• cayenne pepper, to taste
• 2 ounces green chilies, diced
• 1⁄4 cup tomatoes, chopped
• 1⁄4 cup green pepper, chopped
• 1⁄4 cup onion, chopped
• 3 ounces shredded cheese, divided
• 1 chicken breast, cooked and shredded
• 2 burrito-size flour tortillas
• 8 ounces enchilada sauce, of your choice

directions

1. Preheat oven to 350°F
2. Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
3. Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
4. Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
5. Smother with enchilada sauce and top with remaining shredded cheese.
6. Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.

Reviews

[Lavender Lynn]

This was a big hit with 4 20something year olds this afternoon. They all came in when this was done and they were hungry. I was going to save one but they ate them all; so, our picture comes from the second pan, with corn tortillas. They declared that this was the best chicken enchiladas they had ever had. Made for ZWT8.

 

[Maito]

These are very yummy! I used less taco seasoning since the one I make is really spicy. We used the super tiny tortillas, which seem to be about a fourth the size of the huge ones - and 8 of them worked out perfectly. I took Sue's advice and made a little guacamole salad to go with it (although not necessary, it was a good accompaniment). Yum!

 

[Nasseh]

Very tasty! I will definitely be making again. I did add some black beans as a personal preference. Made for Ramadan Tag 2010

 

[lazyme]

Fantastic! I love enchiladas and have made a lot of them, lol. This is certainly my favorite so far. The filling is creamy and just the right amount of spices to add that extra something. I also enjoyed the little bites of crunch from the veggies. My grandson rated these the best we've ever had. Thanks Starrynews for a real winner. Made for Went To The Market Tag.

 

[Shelby Jo]

These were very good! I doubled the recipe but other wise made as directed. Oh, and my burrito shells didn't look big enough to be burrito shells...? So we ended up using a couple more than the recipe called for. The filling was so yummy - the seasonings were perfect. We loved this recipe. Thanks for posting! Made for Theirs, Yours, & Mine Photo Tag.