Chicken Enchiladas are a mouthful of dynamic flavor! and a family favorite, for sure! Simple to prepare and quick to devour, they will get rave reviews from a hungry crowd. Even though chicken breast is a favorite to use, I’ve even used leftover rotisserie chicken!
Here’s what 1.5 pounds of shredded chicken breast looks like.
Toss the chicken breast with the 2 cups of shredded cheese with the green enchilada sauce. I only had taco shredded cheese in the refrigerator, but would prefer to use Monterey Jack. See last paragraph to understand why I chose not to use it this time.
Soften the cream cheese in the microwave. It should be smooth enough to stir out any lumps. Just spoon it all on top and combine it with the chicken mixture. This should help bind it together a little more.
Spoon 2 tablespoons of the chicken mixture in the center of the tortilla. Roll it up to seal.
Spread 1/2 cup of red enchilada sauce (from each can )on the bottom of two pans sprayed with non-stick spray. Then place about 10 enchiladas, seam side down, on top of sauce.
Pour remaining sauce from each can over each pan of enchiladas. Then sprinkle an additional cup of cheese over each. Bake approximately 30 minutes in a 375 oven.
To serve, spoon some guacamole, salsa (click on links for recipes) or diced avocado on top and fork it this delightfully fresh taste of multiple flavors bursting all at once in your mouth.
If you happened to notice, the pan above had 12 rolled enchiladas. I had pulled out 8 for one of the kids since they are sensitive to textures in their food, or at least, that’s what he says…Another alternative is to freeze them until ready to use another night or make a pan to take to a single mom or a close friend. Now, go eat these Chicken Enchiladas!
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Serves: 20-6"
- 1.5 pounds chicken breast, shredded
- 1-10 oz can green(or red) enchilada sauce
- 4 c. Mexican cheese blend or Fiesta, Monterey Jack, divided
- 4 oz Cream Cheese, I used ⅓ fat~Neufchatel Cheese.
- 2- 8.2 oz pkg. flour tortillas- 10 tortillas each(6")
- 2-10 oz cans Red Enchilada sauce or 1-28 oz can
- Cook and shred chicken breast. When cooled, toss 2 cups of the shredded cheese to evenly distribute.
- Stir in green enchilada sauce.
- Soften the cream cheese in the microwave and stir until smooth. Blend with the chicken mixture until well combined.
- Measure 2 tablespoons of the chicken filling in the center of each tortilla and roll up.
- Spray 2 pans with non-stick spray.
- Spread ½ -3/4 cup red enchilada sauce from each can in each pan, enough to cover bottom.
- Place 10-12 filled enchiladas, seam side down, on top of red enchilada sauce.
- Pour remaining red enchilada sauce over top of filled enchiladas.
- Sprinkle each pan of 10-12 enchiladas with 1 cup of additional cheese.
- Bake at 375 degrees for about 30 minutes.
- Top with fresh salsa( highly recommended) and/or diced avocados, if desired.
