Tuesday, October 15, 2013

Chicken Enchiladas

Of the many things I have cooked for my boyfriend, this is his favorite so far. These are best eaten right after they are cooked. If  you don't think that you and your family will be eating 12 enchiladas I would only make as many as needed and store the filling and sauce separately so that extras can be made when needed. This recipe makes 12-16 enchiladas and the filling is also very good wrapped in a tortilla and fried up in a little butter. 



1-1.5 pounds of chicken
1 package of taco seasoning (choose a spiciness to your liking)
1 can of original rotel (tomato and green chilis)
1 can of corn (drained)*
1 package of cream cheese (8 oz)
1 diced onion
1 diced bell pepper*
salt and pepper to taste


1 pack of small-medium sized corn or flour tortillas
1 can of cream of chicken, mushroom, or celery soup (10 oz) 
1 can of red enchilada sauce (10 oz)
2 cups of shredded cheddar cheese


Making the Filling

1. If you are boiling your own chicken, bring a large stock pot to a boil with some salt, pepper, and any seasonings you like and boil the chicken until done. However, if you can find a rotisserie chicken on sale at the grocery store it saves a lot of time and sometimes money to buy one of these and shred the chicken. 

2. If you boiled your own chicken, put it into the fridge to cool before shredding. When it is cool enough to touch you can shred it making sure to discard of any gristle or bones. 

3. Preheat the oven to 350 degrees F. 

4. In a skillet sweat the onions and green peppers until translucent on medium-high heat. 

5. Then add the corn into the onions and green peppers and get them a little roasted. 

6. After the corn is roasted and the onions are caramelized, add in the rotel and taco seasoning. 

7. When the mixture is thoroughly combined taste it to make sure it is seasoned well. It may need another half pack of seasoning depending on your preference. 

8. Then cut up the block of cream cheese and add to the pan and reduce the heat. Mix this well and continue to stir until the cream cheese is fully melted and completely incorporated. 

9. Transfer the mixture to a bowl to cool. 

Rolling the Enchiladas

1. Put about 2 tablespoons of the filling into a small tortilla and roll. Place them in a greased 9x13 inch pan. 

2. Mix the cream of chicken soup and enchilada sauce thoroughly.
3. Once all of the enchiladas have been placed in the pan, cover them with the enchilada sauce mixture.

4. Then add the entire two cups of cheddar cheese to the top of the enchiladas and let bake for 15-17 minutes. 

*Corn and bell peppers can be omitted if they are disliked. 

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