We found this recipe after my grandmother passed in a stack of church recipe books on a bookshelf. This recipe is my take on what was found in an old 1997 recipe book. We love saucy meals and will sometimes make extra sauce for this one. It’s a great recipe to have with just some chips and salsa if you don’t feel like making rice and beans. This recipe makes great leftovers! Let me know if you like this one in the comment section at the bottom and enjoy!
Chicken Enchiladas
Servings: 8
Equipment
- 13×9 inch glass baking dish
- Hand Mixer or Stand Mixer
Ingredients
Enchilada Sauce
- 1/2 cup chopped onion and green bell pepper
- 2 tbsp butter
- 1 can (15oz) tomato sauce
- 1 cup chicken stock
- 2 tsp chili powder
- 1 tsp (each) cumin, sugar, and salt
- 1/8 tsp pepper
Chicken Filling
- 1/3 cup light cream or half n half
- 1 pkg (8oz) cream cheese
- 2 cups cooked chicken, shredded
- 3/4 cup chopped onion
- 1/2 tsp salt
Enchiladas
- 12 (1-10oz. package) soft corn tortillas
- – water
- cheddar cheese
Instructions
Sauce
- Saute onion and green bell pepper in butter.
- Stir in remaining sauce ingredients and bring to a boil. Once the sauce starts to boil turn it down to a simmer for 15 minutes, stirring occasionally.
Filling
- In a medium bowl add cream cheese and beat with mixer while adding cream slowly until well blended.
- Stir in chicken, onion and salt.
Assemble Enchiladas
- Preheat oven to 350 degrees F. Spray cooking spray in 13×9 inch baking dish and set aside.
- Soften slightly each tortilla in a small skillet over medium high heat on both sides in a small amount of boiling water. Then dip each warm tortilla in enchilada sauce, before adding to "working plate".
- Once you've softened the tortilla, spoon 1/4 cup of filling (and a little cheese) and roll up.
- Place enchilada seam side down in greased 13×9 inch glass baking dish. And repeat for the rest of your tortillas until you run out of the filling.
- Cover the enchiladas with the remaining sauce and then cover the dish with foil.
- Bake in preheated oven 15 to 20 minutes or until heated through.
- Once heated, remove the foil and sprinkle with cheese and bake an additional 3 minutes to melt.
- After the cheese is melted, remove from oven and serve with your favorite sides.
Notes
***If you don’t feel like rolling the enchiladas just layer 6 soaked tortillas in the bottom of the pan then layer filling and then layer 6 soaked tortillas before pouring sauce on top.
