Monday, September 5, 2011

Chicken Enchiladas

I don't know why I don't make these more often.
Everyone loves them when I do.


1/3 C Milk
8 oz Cream Cheese
1 lb Chicken breast tenders
1 Onion, diced
½ t Salt
16-18 Tortillas, Corn or Flour
2-3 Cans Green Chile Sauce
1 ½ C Monterrey Jack Cheese, grated
Olive Oil
Heat 2-3 T of Olive Oil in a skillet.  Cook Chicken breasst tenders for 2-3 minutes per side until browned and cooked through.  Set aside to cool slightly. Beat milk and cream cheese together. Shred chicken with a fork and knife. Add chicken, onion and salt to cream cheese mixture. Soften corn tortillas in hot oil. Spoon a thing layer of sauce in 9 x 13 pan. Spread each tortilla with chicken and sauce. Place seam side down in pan. Pour remaining sauce on top. Cover with foil and bake 25 mins. at 350°. Remove foil. Sprinkle with cheese and bake until melted.



Mrs4444 said...

What's not to love?! Yum

Julianna said...


I have never made these, but if I did... how do I soften the corn tortillas? Do I just put them in the oil until they are wet or do I actually cook them?

The Crazy Coxes said...

Julianna -
Good question!
Put a little bit of oil (just cvoering the bottome) in a skillet and heat it up on low to medium.

You toss a corn tortilla in fo just 2-3 seconds and turn it. It is just to soften the don't want to cook it. If you skip this step, the tortilla rips when you try to wrap it around the filling.
You can use white or yellow corn tortillas.

Patty Edwards said...

Or you could steam the tortillas in the microwave for 10-15 seconds to soften them up...

Never done the filling with cream cheese, but I'm feeling some enchiladas coming on...

Mama Badger said...

Mmmm. Must add to recipe list. You know why you don't make it more often? Because you like your arteries...

Andrea said...

I need those, and don't even care the rest of the dinner table is interested!

Maryanne said...

These look so good!!