These babies are good. Really good. I can’t tell you how many recipes for enchiladas I have tried that we just did not like. Once recipe took me nearly two hours from start to finish. I thought for sure those were going to be the be all end all recipe. When we finally sat down to eat, none of us were really impressed. It was quite disappointing considering how long I had spent in the kitchen. I figured there just had to be a better way.
Finally, about two years ago, I decided to just throw together everything I thought that we would like and make my own recipe for these. The cream cheese definitely takes these over the top. If I serve these with a Spanish or Mexican rice I will add corn into them. If I serve them with this Corn Casserole, I leave out the corn inside. I posted about this corn casserole this week and you should definitely try it, it is really delish.
I hope that you will enjoy these as much as our family does!
** For the Vegetarian version add the corn and substitute black beans for the chicken.
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 – 10 ounce cans enchilada sauce
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- 1 pound of chicken breasts (1-2 tbsp oil or butter)
- 1 cup frozen, fresh or canned corn kernels (optional)
- 4 oz. diced green chiles
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 4 scallions, thinly sliced
- 1 – 10 count package of flour tortillas
- sour cream and/or guacamole for dressing
Preheat the oven to 350 degrees. Coat a 9×13 dish with cooking spray.
Add about 1-2 tbsp oil or butter to a pan over medium heat. Season your chicken with salt, pepper, chili powder and cumin and add to the pan. Cook for 3-4 minutes per side or until chicken is cooked all the way through and juices run clear.
In a large bowl mix together the cream cheese, sour cream, and 1/2 of one can of the enchilada sauce. Stir in 1/2 cup of each type of cheese, (corn and black beans if you are using those), cumin, chili powder, salt and pepper, green chiles and half the scallions.
When the chicken is cooked and shredded you will add this to the mixture. Stir it up really well so that everything is coated. This is where I usually taste it to make sure that it is seasoned as well as I like it.
Spread the other half of the first can of enchilada sauce in the bottom of the baking dish. Then lay out your first tortilla flat on your cutting board.
Cover the baking dish with aluminum foil and bake for 20-25 minutes or until hot and bubbly. Then remove the aluminum foil and bake for about another 5 minutes until the top of the cheese is completed melted.
Remove from oven and top with more green onions, sour cream or guacamole. Serve with your favorite side dish.