Titling this post ‘Yummy Chicken Enchiladas’ because that is what our mom called these in the recipe book she gave each of us when we went off to college 😭 So special to have that. It’s for sure my most used recipe book. It has all of our mom’s go-to recipes she’d make growing up, and these chicken enchiladas we are sharing today is one of them. Such a treasure!
We took photos of these and planned to post the recipe last summer, but never got around to it. What better time to post a new recipe though while everyone is staying home during this Covid-19 pandemic. So crazy to think about what has gone on in the world over the last couple of months!
These enchiladas are not, by any means, healthy (sorry not sorry), but they ARE delicious. They’re packed with so much flavor and are pretty simple to make! Our mom would always serve these with chips and guac and some cut up fruit.
Yes, I am wearing my disposable gloves, haha. It’s easiest to mix up the filling mixture with your hands sometimes, and I prefer to wear cloves when prepping messing mixtures. Sue me!
To start you blend up the sauce in a blender - so easy! Then you quick fry the tortillas. I like to use the uncooked tortillas and just cook them on the stove instead of actually frying them in oil! However, if you’re using regular store bought, pre-cooked tortillas, I would recommend quick frying them in oil to soften them up. Let the oil drain onto a paper towel .
Then mix up the chicken mixture, fill the tortillas, roll them up and place them in a pan with seam down. Pour the sauce on top, bake covered with foil, then remove foil, sprinkle cheese over, and place back in the oven until the cheese melts. Simple and easy. The full recipe is below!
Yummy Chicken Enchiladas
Ingredients:
- 1 16 oz can tomatoes
- 1 4 oz can green chili peppers
- 1/2 tsp coriander
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups shredded cooked chicken
- 1 8 oz package cream cheese
- 1/4 cup finely chopped onion
- 12 flour tortillas
- 1 cup shredded monterey jack cheese
Instructions:
How to cook Yummy Chicken Enchiladas
- Place tomatoes, peppers, coriander, and salt in blender and blend until smooth. Add sour cream and blend.
- Mix together chicken, cream cheese, onion and 3/4 tsp salt.
- Quick fry tortillas in oil. Fill tortillas with chicken mixture and roll up. Place in a baking dish and pour tomato mixture over top.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Remove foil and sprinkle with cheese - return to oven until cheese melts.
We hope you love these as much as we do!
