Monday, May 21, 2012

mmmmm, mondays: chicken enchiladas

i can remember my mother cutting recipes out of magazines to try on us when i was a little girl. this recipe is one of those successes. it has been in our family for probably 30+ years...and is just as good today. it is easy and delicious. ready for some mexican goodness tonight?

chicken enchiladas

1 cup chopped white onion

2 tablespoons vegetable or canola oil

1 teaspoon each: chili powder, cumin and garlic powder

8 ounces cream cheese

3/4 cup bottled salsa (keep it mild if your kids aren't fans of spicy)

6 cups shredded cooked chicken

3 cups shredded cheddar cheese

1/4 cup chopped olives

16-20 corn tortillas

4 cans enchilada sauce

preheat the oven to 350 degrees. have two 9 x 13 pans ready. in a large saucepan, cook onion in oil for five minutes or until translucent. stir in chili powder, garlic powder and cumin. add cream cheese and cook over low heat until cheese is melted. add chicken and salsa. stir over medium heat for 2 to 3 minutes until hot. remove from heat. stir in half of the cheese and the olives.

heat tortillas, wrapped in foil, in the oven for 10 minutes until warm and pliable. spread 1/3 cup enchilada sauce on the bottom of each baking dish. spoon 1/3 cup chicken mixture in the center of each warm tortilla. roll tortilla and arrange seam side down in the baking dish.

to serve: top with the remaining enchilada sauce and cheese. bake for 15-20 minutes until hot and bubbly.

note: these can be made in advance and refrigerated for up to two days. if you are refrigerating your enchiladas, increase cook time to 35 minutes.


1 comment:

  1. I make them almost the same way sans olives. mmmmm, now I want enchiladas