So even before my mission in Arizona, I have been in love with Chicken Enchiladas but I am so picky as to what kind I like. I had this amazing companion who spoiled me all the time by cooking these amazing chicken enchiladas. This is my adaptation of her recipe. Derek and I can't get enough of them. Seriously though. Give them a try and let me know what you think. The great thing is that most of these ingredients will be things you most likely have in the house.
- 1/2 block of Cream Cheese
- 3-4 cups of Shredded Cheese
- 1/4 C of Chicken Broth
- 1 10.5 oz of cream of chicken
- Salt and Pepper to taste
- 2-3 Boneless, Skinless Chicken breasts
- 1 can of Herdez Salsa Verde
- 8-10 Flour Tortilla
- 1 4oz. can of green chiles or jalapenos if you like super spicy.
- Preheat oven to 325 degrees
- Defrost your chicken breasts
- Cute your chicken into cubed pieces
- Cook them in frying pan until golden brown. You can salt and pepper here if you like or just later in the mixture.
- While chicken is cooking/cooling you will make up your filling mixture.
- In a medium size mixing bowl place 1/2 block of softened cream cheese and the cream of chicken soup
- Mix in 2-3 cups of your favorite kind of cheese. I love Colby Jack but anything works. The rest of the cheese you will save for the top.
- Now add your chicken
- After these three ingredients are combined add chicken broth to make a smoother consistency. Start with a 1/4 C and add more as needed
- Add your can of chiles
- Continue to mix all your ingredients together
- Add salt and pepper to taste and now you have created your filling.
- Grease a 9x13 glass baking dish
- Take a flour tortilla and add a dollop of the mixture into your tortilla. Be as generous as you want here. I just make sure to leave enough for the whole pan.
- Roll the flour tortilla and place the flap downside in the 9x13.
- Repeat this until the whole pan is full.
- Pour your whole jar of Hernandez Salsa Verde on top of the tortillas.
- Top with the remaining 1-2 cups of shredded cheese.
- Cover with foil and bake for 20-25 minutes taking the foil off the last couple of minutes to brown the cheese.
P.S. Sorry is the recipe isn't written like you are used to. I just made this up off of a combination of other recipes so it's my own take on everything.