Dinner TBD
Creamy Enchiladas for 2-4
Creamy chicken enchiladas with red enchilada sauce and cheese, serves 2-4.
- Serving size
- 2-4 servings
Ingredients
- 1-2 tbsp olive oil
- 4 tortillas (thin, 10-inch flour tortillas (dinner plate size))
- 4 chicken breasts (thin-medium thickness; about 4 cups chopped or shredded)
- 1 jar red enchilada sauce (24 oz jar of choice)
- 3-4 cloves garlic (minced)
- 1/2 onion (yellow or white, chopped small)
- 3 oz cream cheese
- 7-8 oz queso cheese (shredded (queso quesadilla or white Mexican style))
- 1/2 cup queso cheese (heated)
- cilantro (to garnish)
Method
- 1
Boil the chicken breasts 5-10 minutes in slightly salted water until no longer pink.
- 2
Let cool slightly, shred, and separate into 4 (1 cup) piles.
- 3
Meanwhile, heat olive oil in skillet and cook onion and garlic 2-3 minutes.
- 4
Add enchilada sauce to the skillet, stir and heat for about 10-15 min.
- 5
Add the cream cheese to the sauce and stir to melt completely. Do not boil; slow simmer is ok.
- 6
Add a spoonful of sauce to the bottom of a 7×9 baking dish and spread to cover the bottom.
- 7
Layout one tortilla and fill with 1 cup shredded chicken, 2 spoonfuls of sauce, a sprinkle of cheese (reserve some for topping), and roll by tucking in the sides first, then rolling forward as you continue to tuck the sides.
- 8
Place the filled enchiladas seam side down in the dish; repeat to roll all 4.
- 9
Pour remaining sauce over top of enchiladas, sprinkle with the rest of the cheese, and bake at 400 for 15-20 min until cheese is melted and browned a bit.
- 10
Pour the 1/2 cup of heated queso cheese sauce all over the top of the enchiladas, and sprinkle with cilantro.
- 11
Enjoy!