I've all but given up on taking step by step pictures during recipe making. It never fails that I forget one step, thus ruining the entire thing. So I've just decided that when I post recipes on my blog that I'll just post a picture of the finished product. And you can trust me when I say that even though I may not have a picture of every step of a recipe, the end result will be lick-your-lips good.
Today's recipe is no exception. My friend Stacy made these for us when we had Connor. They are DELICIOUS. So without further ado, I give you Cream Cheese Chicken Enchiladas.
Ingredients:
- corn tortillas
- 1 small can red enchilada sauce
- 1/2 - 1 package cream cheese (I used a whole package with mine)
- 1/4 cup sour cream
- 2-3 cups shredded chicken (or 2-3 cans chunked chicken)
- 1 small can sliced olives
- 2 cups shredded cheese (funny story: I started making these without realizing the only cheese I had was mozzarella. For the record, they still taste good with mozzarella cheese, but the recipe calls for cheddar. ha!)
- salt/pepper/onion flakes (or chopped white onions) to taste
- 1 green onion sliced
Turn oven on to 350*. Pour 1/4 can sauce into pan and spread around bottom (pour more if needed to cover the bottom of the pan). I used a 9x13 pan, but you can use whatever pan you'd like. Just know that I still had leftover filling after I had filled my pan). Mix cream cheese, sour cream, chicken, olives, 1 cup cheese and your salt, pepper and onions to taste (I used the dried onion flakes . Heat tortillas one at a time (the corn tortilla package had instructions for this... basically just put in a hot pan and heat both sides. Don't burn your hand like I did-ha!). Fill center of tortilla with mixture and roll. Place seam side down in pan. Repeat until pan is full. Pour remaining sauce over rolled tortillas and sprinkle remaining cheese on top. Bake for 30 minutes. Remove and sprinkle with green onions (I took the picture before I had put the onions on--I didn't think Brayden would like the green onion).
You can serve these with beans (black or pinto) and corn, for a complete meal! DELISH!
