Chicken Enchilada Recipe~by Janet
Jo,
Here's the recipe you requested! It is one of my families favorites! This makes a LOT so you might want to down size it for just you and Max. :)
Chicken Enchilada Recipe~by Janet
3-4# of chicken (if you use tenders OR boneless-you can use 3#-if bone in-more....) **Note, I always bake my chicken breast and put McCormick’s Fajita Seasoning on them before I bake them. Really does help the flavor!
2 pkgs Cream Cheese (can use low fat/no fat)
2 small cans of diced green chilies (haven’t been able to find one large....)
2 large cans of green enchilada sauce
1 pkg of flour tortilla shells-soft taco shell size (NOT big burrito size) 10-12 per pkg
1 pkg of your favorite cheese (depends on how much you like to use-8 oz-???-and can use fat free/low fat)
Different toppings-sour cream, guac, lettuce, salsa, onion, tomato-etc etc.
Pre-heat oven to 400 degrees
Cook and season chicken as you like (I bake mine). When done, let cool down, then shred and set aside. In a saucepan, over medium heat, melt the 2 pkgs of cream cheese-stirring frequently, when melted, add the 2 cans of green chilies and stir well. Add the shredded chicken and stir until well blended. Remove from heat. In a cake pan, pour enough green enchilada sauce to coat the bottom of the cake pan. Take flour shell, and put chicken mixture in it length-wise. Fold up like a burrito and line them in the cake pan, SEAM SIDE DOWN. Do this until your mixture and/or shells are gone (I often times use cake pan and a smaller pan as well). You can make them as thin OR as full as you would like-but it just HAS to overlap a bit (so it stays together-and you don’t want the mixture coming out the ends, either). Once pan is full, pour the rest of the cans of green enchilada sauce over them-coating and covering all well. Cover with tin foil and bake for 15 minutes. Remove foil, top with your favorite cheese, and bake an additional 5-10 minutes, until cheese is melted and looks a little bubbly. Remove from oven and top with favorite salad fixings. (I put them on the side-sour cream, lettuce, guacamole (sp?), salsa-you get the picture.....
**I put my cream cheese with the undrained chilis into the microwave for about 1 to 2 minutes and mix throughly...hate having to slow cook it on top of the stove.
The recipe says 1 package of tortillas but we used 3 today. I use the low fat ones and they are really good...kids don't know the difference.
Hope you enjoy this recipe as much as we do.
Here's the recipe you requested! It is one of my families favorites! This makes a LOT so you might want to down size it for just you and Max. :)
Chicken Enchilada Recipe~by Janet
3-4# of chicken (if you use tenders OR boneless-you can use 3#-if bone in-more....) **Note, I always bake my chicken breast and put McCormick’s Fajita Seasoning on them before I bake them. Really does help the flavor!
2 pkgs Cream Cheese (can use low fat/no fat)
2 small cans of diced green chilies (haven’t been able to find one large....)
2 large cans of green enchilada sauce
1 pkg of flour tortilla shells-soft taco shell size (NOT big burrito size) 10-12 per pkg
1 pkg of your favorite cheese (depends on how much you like to use-8 oz-???-and can use fat free/low fat)
Different toppings-sour cream, guac, lettuce, salsa, onion, tomato-etc etc.
Pre-heat oven to 400 degrees
Cook and season chicken as you like (I bake mine). When done, let cool down, then shred and set aside. In a saucepan, over medium heat, melt the 2 pkgs of cream cheese-stirring frequently, when melted, add the 2 cans of green chilies and stir well. Add the shredded chicken and stir until well blended. Remove from heat. In a cake pan, pour enough green enchilada sauce to coat the bottom of the cake pan. Take flour shell, and put chicken mixture in it length-wise. Fold up like a burrito and line them in the cake pan, SEAM SIDE DOWN. Do this until your mixture and/or shells are gone (I often times use cake pan and a smaller pan as well). You can make them as thin OR as full as you would like-but it just HAS to overlap a bit (so it stays together-and you don’t want the mixture coming out the ends, either). Once pan is full, pour the rest of the cans of green enchilada sauce over them-coating and covering all well. Cover with tin foil and bake for 15 minutes. Remove foil, top with your favorite cheese, and bake an additional 5-10 minutes, until cheese is melted and looks a little bubbly. Remove from oven and top with favorite salad fixings. (I put them on the side-sour cream, lettuce, guacamole (sp?), salsa-you get the picture.....
**I put my cream cheese with the undrained chilis into the microwave for about 1 to 2 minutes and mix throughly...hate having to slow cook it on top of the stove.
The recipe says 1 package of tortillas but we used 3 today. I use the low fat ones and they are really good...kids don't know the difference.
Hope you enjoy this recipe as much as we do.
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