Chicken Enchiladas

I love Mexican food!  And, enchiladas are one of the best!  I have tried so many different enchilada recipes, but this is by far the best.  They are super easy to make, and yummy.  A lot of the time, I make them up and then put them in the fridge to bake and eat later, or the next day.  They do take a bit longer to bake if you have refrigerated them, though.

Here's How to Make Them!

Throw in the chopped pepper and onion in with chicken last minute or two of cooking.  We buy rotisserie chicken, shred it, and bag it up to freeze.  That way we always have shredded, cooked chicken on hand for cooking.  So, I just start with mixing the chicken, pepper, and onion together in a saucepan over low heat.

I do about 3 cups of chicken, and then just throw in some chopped pepper and onion.

Add 1 cup of salsa.  If it looks as if you need more (too try) because you have a little extra chicken, pour some more in.  Mix in the salsa.

Mix in 2 heaping teaspoons of cumin.  Let simmer and stir for 5 minutes.  It will start to smell really delicious!

Add 5 oz. cream cheese.  If you want to, you can soften it, but I just throw it in.  The heat will soften it.

 

With a spatula, break it up into cubes.  Stir until the cream cheese melts.

Place some of the chicken mixture in each tortilla.  Roll up tightly.  It usually takes me about 8 tortillas to us up to chicken mixture.  Just put whatever amount of meat you would like in, and roll up.  But, another thing to remember, too many tortillas won't fit in one pan.

Pour the remaining salsa over the top.

Spread it over evenly.  Cover with foil.  Then, either put in preheated oven of 350 degrees and bake for 25-30 minutes (or until hot), or refrigerate.

The last few minutes of baking, sprinkle cheese over the top.  Put back in the oven, uncovered, until the cheese melts.

Serve and enjoy.  You can top yours with sour cream, diced tomatoes, salsa, guacamole, etc.  I LOVE mine with salsa and guacamole!  I love guacamole!

Chicken Enchiladas

3 cups shredded, cooked chicken

2 1/2 cups salsa

2 heaping teaspoons ground cumin

1 cup chopped red or green pepper (I just throw some in)

1/2 cup sliced green onions (I just throw some in)

5 oz. cream cheese

Flour tortillas

Cheese

Topping such as:  sour cream, diced tomatoes, salsa, guacamole

Combine chicken, pepper, and onion in a saucepan.  Add 1 cup salsa and cumin.  Simmer and stir for 5 minuets.  Add cream cheese, stir until it has melted.

Place some chicken mixture in a tortilla and roll up tightly.  Place in a greased pan.  Spread the remaining salsa over the top.  Cover with tin foil.

Bake at 350 degrees for 25-30 minutes, or until hot.  Sprinkle with cheese and bake, uncovered, until the cheese has melted.

Serve.  Top with additional topping if desire.  And, enjoy!