Hope you’re all having a great week so far! My weekend was a good one, but you’ll hear more about that later. Sharing a recipe for cheesy chicken enchiladas more important! 🙂
Kyle, Steve (Kyle’s friend), and I headed to the movies to go see Arrival. It was pretty good, but I’m not sure how I felt about it yet…I’m still thinking about the twist and trying to understand it more. I think it’s one of those movies I’ll need to watch a couple times before I really understand it. After the movies, we headed to the grocery store to pick up ingredients for enchiladas. Kyle has been obsessed with my mom’s enchiladas ever since she made them for us, so we decided to make her recipe. So once again, thank you for the recipe mom!
P.S. This cheesy enchilada totally matches my outfit in my photo on the side bar 🙂
You will need: 2 lbs chicken breast, 1 medium yellow onion, 2 tablespoons olive oil, 2 cans diced green chilies, 1 can rotel tomatoes with green chilies, 1 can green enchilada sauce, 1 can red enchilada sauce, 1 package rice and beans (I used Uncle Ben’s brand), 1 tsp garlic powder, 1 tsp black pepper, 1 tsp onion powder, 2 cups Mexican cheese, 4 ounces cream cheese, flour tortillas.
Dice chicken breast and add it to a skillet with olive oil and chopped onion.
Once the chicken is fully cooked, add the chilies and rotel tomatoes. *Drain the chilies and tomatoes first.
Mix in the cream cheese until creamy.
Add 1 cup of cheese, garlic powder, black pepper, and onion powder to the mixture.
*give it a taste test to see if it needs salt. I added a pinch.
Prepare the rice (takes 90 seconds) and add it to the mixture.
Heat the oven to 375 degrees.
Grease a baking dish with cooking spray. Poor half of the red and green enchilada sauce into the bottom of the dish.
Fill tortillas with a large scoop of the chicken and cheese mixture.
Add all the tortillas to the baking dish on top of the enchilada sauce. You can make mini enchiladas with smaller tortillas too.
Top the enchilada with the remainder of the red and green enchilada sauce.
Pour the rest of the cheese on top and bake for 25 minutes.
I had to make a salad to go with my enchilada 🙂
The cheese should be fully melted and crisp on the edges!
Let the enchiladas cool for fifteen minutes before eating. They’ll be hot!
I cut the enchiladas into squares just like lasagna.
These enchiladas are SO GOOD and full of flavor. They are perfect for parties or quick dinners. My mom’s recipe never disappoints!
Questions for you!
- What kind of enchiladas do you make?
- Do you like your food cheesier or sauce-ier?
- What is the last meal you made?