Lorraine is my mother-in-law and she taught me how to make this easy but oh so delicious Mexican meal. When I first got married I had no idea how to cook. Cooking meant making pasta and dumping some store bought spaghetti sauce on it. Cooking meant frozen pizza or nuggets. This recipe was one of my first attempts at making food that was tasty and a change from ready-made. Mom-in-law showed me how to do it in her kitchen. Looking back, as a nineteen year old girl, other than tacos, I had never really tried any Mexican food. I loved when I was visiting my in-laws and enchiladas were on the menu.
I remember putting it on the table for the first time in our apartment. It made my heart happy to see Jeremy eat it and enjoy it. The tsp of cumin is my own little touch. This can be made with leftover chicken. I make it with my shredded boiled chicken after making stock. Another meal provided from a good old fashioned boiled chicken.
Sour cream, refried black beans, shredded lettuce, and tomato are a must add-on for this dish. I like a little hot sauce on top of mine if I’m feeling spicy. I use mild green chili sauce and green chilis. Both of my sons eat this meal and there are no complaints. Enchilada’s are also great for taking to pot-lucks and parties.
Easy Chicken Enchiladas
A quick meal and a tasty way to use your leftover chicken, these chicken enchiladas are very easy to make and are always a crowd-pleaser. Add shredded lettuce with diced tomato and sour cream on the side if you like. Even better, grab a can of La Preferida Refried Beans, Authentic style, heat it up, and serve it on the side as well.
- 1lb of pre-cooked or left-over chicken, shredded or chopped
- 2 cans of Green Chili Enchilada sauce
- 6 oz can of chopped Green Chilies
- 1 tsp Cumin
- 1 8oz package of Cream Cheese
- 1 8oz pkg of shredded Sharp Cheddar Cheese
- 8 large Tortillas
- Pre-heat oven to 350F.
- For the filling, combine the cream cheese and green chilies over medium heat until melted. Then add chicken and simmer until hot.
- Cover the bottom of a 9″ x 13″ casserole dish with enchilada sauce.
- Add filling to tortillas, roll, and line up side-by-side in the dish.
- Pour remaining enchilada sauce over top. Then sprinkle shredded cheese over top.
- Bake until cheese is melted, about 25-30 minutes.