Monday, November 9, 2015

Delicious Chicken Enchiladas

I got this recipe years ago from my brother's now ex-girlfriend, Gracia, but I love it so much I wanted to share it on here!  It is seriously one of the easiest, most delicious things to make for a big group of people, so enjoy and feel free to serve at your next dinner party!

Step 1: Gather all your ingredients:

Step 2: In a bowl, cream together cream cheese, sour cream and 1/2 the salsa.  Then stir in 1 cup of the cheese

 Step 3: In a second bowl mix the corn, cayenne, 1/2 the scallions (in my case I did not have scallions, I had chives so I improvised and liked it) and chicken (I use shredded chicken from a rotisserie chicken).

 Step 4: Mix in the chicken mixture to the cream cheese mixture:

Step 5: Spread about 1 cup of salsa on the bottom of a baking dish, this helps to prevent the tortillas from sticking as they bake:

Step 6: Drop an equal portion of the filling mixture into each tortilla and roll up:

Hint: I had lots of counter space, so I did them all before I rolled in case there was extra at the end, I could spread it out:

Step 7: To Roll, pull sides in over the mixture, then...

fold bottom up over sides and continue rolling, until...

you have a burrito looking thing (so actually maybe this recipe is more a mix between a burrito and enchilada, but its good no matter what)!

Step 8:Then tuck them all tightly inside the pan (seam side down), it is okay if they overlap a little bit.

Step 9: Which I forgot to take a picture of, spread remaining salsa on top of the enchiladas and sprinkle with remaining cheese, then bake at 325 for about 20-25 minutes or until delicious, like so:

Step 10: When you pull out of the oven, sprinkle with the remaining scallions (or chives if you are like me), serve and enjoy!

Now for the recipe:

Chicken and Cheese Enchiladas

* 4-8 oz cream cheese
* 1/4 cup sour cream
* 2-4 cups salsa
* 2 cups shredded cheddar cheese
* 2 cups shredded cooked chicken
* 8-14 soft tortillas (depending on what size you get, I got Burrito size, so I only did 8 for this recipe)
* 1 cup frozen corn, thawed
* 1/4 tsp cayenne
* 4 scallions, thinly sliced

Preheat oven to 325 degrees.  In a bowl, cream together the cream cheese, sour cream, and 1/2 cup salsa.  Stir in 1 cup of the cheese.  In a second bowl , toss together chicken, corn, cayenne, and half the scallions.  Add chicken mixture to cheese mixture and stir to combine.

In a baking dish, spread 1 cup salsa over the bottom.  Place about 1/3 cup of the filling in each tortilla (I used more than that for this recipe cause I only had 8 shells), roll up and transfer to the baking dish with the seam side down.  Repeat the process for the remaining tortillas.  Pour remaining salsa on enchiladas and sprinkle with remaining cheese.  Bake for 20-25 minutes until hot and bubbly.  Sprinkle with remaining scallions and serve warm.

Note: These can be prepared up to 12 hours in advance.  Remaining can be reheated with an aluminum foil covering. 

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