My Chicken Enchiladas
"This recipe is a combination of two other recipes from which I added/deleted ingredients. I layer my enchiladas rather than roll - much easier and less mess. We really enjoy these and hope you will too."
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 6 boneless skinless chicken breasts
- 4 garlic cloves, pressed
- 1⁄2 teaspoon cumin
- 1 tablespoon cilantro
- 1 brown onion, finely chopped
- 1 (4 1/2 ounce) can green chilies, chopped
- 3 teaspoons jalapenos, pre-diced (I use Mt. Olive brand)
- 2 tablespoons oil, for cooking chicken
- 1⁄4 teaspoon pepper
- 1 (8 ounce) package cream cheese, at room temperature
- 1 (8 ounce) container sour cream
- 1 dash hot sauce (optional)
- 1 (8 ounce) can red enchilada sauce
- 6 -8 corn tortillas
- 2 bunches green onions, chopped with 1/3 of tops
- 1 (4 1/2 ounce) can black olives, chopped
- 1 (8 ounce) package sharp cheddar cheese, shredded
directions
- Cut chicken into one inch cubes. Rinse well and pat dry.
- Mix together garlic, chopped onion, green chilies, cilantro, jalapeños, cumin, and pepper. Mix well with chicken and let sit for one hour.
- Meanwhile, thoroughly blend cream cheese, sour cream, and a dash or two of your favorite hot sauce. (example: our favorite Vidalia Onion and Peach Hot Sauce. Chipotle is another popular favorite). Or leave hot sauce out, if you prefer. Set aside.
- Stir fry chicken and ingredients on medium heat until done--DON'T overcook.
- Drain all excess liquid from pan, reduce heat and simmer for 3 more minutes.
- Remove chicken (minus any extra liquid) and add to the cream cheese/sour cream mixture.
- Mix together and set aside.
-
Assembly line setup:
- corn tortillas; one can enchilada sauce; one 8x8 bake pan; one 9x12 casserole dish.
- Lightly cover the bottom of 9x12 casserole dish with enchilada sauce, and pour the rest into the 8x8 bake pan.
- Take three tortillas and saturate in enchilada sauce in 8x8 pan. Place on bottom of 9x12 dish overlapping edges.
- Now cut another 3 tortillas in half, saturate in enchilada sauce, and fill up the empty spaces in the 9x12 dish. Cut additional tortillas, if needed.
- Add the chicken mixture and spread evenly.
- Sprinkle half of the black olives, green onions, and cheddar cheese on top of chicken.
- Follow the same step above for enchilada-saturated corn tortillas in creating the top layer on chicken.
- Spread remaining enchilada sauce over top.
- Sprinkle with remaining black olives, green onions, and cheddar cheese.
- Bake at 400 for 20-25 minutes.
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RECIPE SUBMITTED BY
Koriander
United States
Currently we live in Florida but hail from Arizona and California, where our heart remains. Our Maltese (Kiehls) is the love of our life and he's a real pistol! I work for fire rescue in administrative support and my husband is a general contractor.
We love the outdoors and being close to water (oceans/lakes/rivers); the mountains; the desert; and the tropics. Every place is unique and possesses an inherent and distinct vibe and beauty. Now that we live in this part of the world, we travel to the Caribbean and beyond as much as possible. When we are home, our favorite pass-time is getting together with friends, neighbors, and family for some laughs, great food, wine, and music.
Recipezaar is fantastic! Rarely do I use a cookbook anymore! I don't post anything without first preparing it. Collectively we make cooking interesting and a pleasurable experience.
Because everyone's tastebuds are different, I won't smack on other people's recipe. We deal with enough negative stuff in life and it's neither necessary 'nor productive for someone to read how much a beloved recipe was disliked. However, constructive comments and suggestions are always welcome. Let's keep this an upbeat experience for everyone!
