We like to eat Mexican food on Fridays. Tacos, burritos, chips and salsa, rice and beans and the like. Enchiladas are like tacos rolled up with yummy fillings and baked for a few minutes. This was a cover recipe for a magazine and I wanted to test it out. You might want to serve this with rice and beans and pretty much you will have a well-balanced meal. Don’t forget to have some trimmings on the side-like lettuce, salsa, and sour cream.
So, I gave you the warnings but let me tell you how easy it was to make. Your kids can make this. You need some meat. You can use chicken, ground beef, tempeh, ground pork and make sure that you poach, or sauté the meat before you start filling the tortilla. I have used corn tortillas before for some real authentic enchiladas, but this recipe calls for flour tortillas.
Have some cheddar cheese and you will need some cream cheese, if one cheese wasn’t enough. I also used a can of store-bought enchilada sauce. You can use red or green. The green believe it or not is a little less spicier than the red. Sort of a milder version. Don’t get scared of the color. It is really very tasty. So that’s it.
Here’s the recipe for those who don’t want to follow my outline. I used the recipe too, but after I made it, I can pretty much do this without it from now on.
Cheesy Chicken Enchiladas
1 can (19 oz) mild enchilada sauce
4 cups shredded, cooked chicken or meet of your choice
1 bag (8 oz) shredded Mexican blend cheese
2/3 cup neufachatel (1/3 less fat cream cheese)
16 small flour tortillas
Lettuce, salsa, sour cream, jalapenos for garnish
1. Preheat the oven to 375F. Coat a 4-quart or 2 2-quart baking dishes with nonstick cooking spray. If using one dish, spread 1/3 cup of the enchilada sauce in the bottom of the pan. If using 2 pans, spread 3 tablespoons of the enchilada sauce in each pan.
Combine the chicken, 1 cup of the cheese and 3/4 cup of the enchilada sauce in a bowl. Stir to combine.
Spread 2 teaspoons of the Neufachatel down the center of a tortilla, then add 2-3 tablespoons of the chicken mixture. Roll up tightly and then transfer to the baking dish. Repeat with the cream cheese, tortillas and chicken to make 16 enchiladas. (If using 2 pans, put 8 enchiladas in each pan.)
Pour the remaining sauce over the top of the enchiladas. Sprinkle the remaining cheese on top. Bake for 20 minutes, then increase the temperature to 400 and cook an additional 5 minutes to brown the cheese. Enjoy!