Wednesday, September 8, 2010

Chicken Enchiladas

16 flour tortillas
1 medium onion
1 tbls vegetable oil
1 tsp chili powder
1 tsp garlic powder
1 1/2 c shredded cheddar
1 tsp ground cumin
1 8 oz. pkg cream cheese
1/4 c chopped black olives
6 cups shredded cooked chicken
3/4 c salsa
Enchilada sauce

Heat oven to 350. I large saucepan, heat vegetables oil, add onion, chili powder, garlic and cumin. Add cream cheese, chicken and salsa. Removed from heat when thoroughly combined. Add 1 c cheddar and the olives.
Spread 1/4 c enchilada sauce over the bottom of baking dish(es). Spoon 1/3 c chicken mixture into tortilla and roll. Place side by side in a baking dish. Top with remaining sauce and cheese. Bake 15-20 minutes. Serve immediately.

  • This recipe would work well with beef or turkey also.
  • I've also chopped up chicken breasts instead of using shredded chicken.
  • It makes a good freezer meal. Place filled tortillas into the baking dish as instructed. Put enchilada sauce in a small zip-loc on top and put cheese into another small zip-loc on top so it all stays together. Cover well and freeze. When you want to serve it, just thaw, finish the sauce/cheese steps of the assembly and bake.
  • I rarely have enchilada sauce on hand, but have substituted a small can of tomato sauce (8 oz) mixed with cumin.

1 comment:

Thérèse said...

We baked these for more like 25 minutes, and they could have gone even a tad longer (after thawing them most of the day on the counter). The filling was good, the tortillas were a tad on the soggy side, though not terrible.