Wednesday, November 18, 2009

Cheesy Chicken Enchiladas

Last night, I made some very cheesy chicken enchiladas.  Not the healthiest of meals with all of the cheese, but everything in moderation.  I'm starting a new work out plan (something I never had to do when I was younger because I could eat anything without gaining a pound, but that's a whole other story) so that I can keep making (and eating) the foods that I like.  I once tried to only cook healthy meals, but that only lasted about a week because I got upset when my meals didn't taste as good as they normally do!  Anyways, I have a weakness for cheese and these enchiladas satisfied my cheese craving.  This is by no means an authentic Mexican enchilada recipe, but it is very good.


1 roasted whole chicken, shredded (I usually just buy a rotisserie chicken from the grocery store, but I had a whole chicken in the freezer so I used this recipe to make my own roasted chicken)
8 medium sized flour tortillas
2 (14 oz) cans enchilada sauce
1/4 cup diced green chilis
1/2 cup chopped scallions
1 (8 oz) package cream cheese, softened
4 cups shredded cheese (this time I used a mixture of 3 cups cheddar and 1 cup queso fresco)
salt and pepper to taste
sour cream to serve with enchiladas


1.  In a 9x13 baking dish, pour in 2/3 of one can of enchilada sauce to coat the bottom.

2.  In a large bowl, mix together the remaining 1/3 of the can of enchilada sauce, cream cheese (I usually mix these first 2 ingredients first to make the cream cheese a little easier to work with), green chilis, scallions, shredded chicken, half of the shredded cheese, and salt and pepper to taste.

3.  Divide the chicken mixture amongst the 8 flour tortillas, and roll into enchiladas.  Place seam side down in the baking dish and top with 1 can of enchilada sauce and the remaining half of the shredded cheese.

4.  Cover with foil and bake in a 375 degree oven for 30-45 minutes or long enough for enchiladas to be heated through and the cheese on top melted.  Let cool for 10 minutes or so before serving.  Serve with sour cream if you like.

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