Chicken Enchiladas

I never enjoyed enchiladas growing up. In fact, these are the only enchiladas that I will eat to this day. I first ate a version of these at a bridal shower. After a few tweaks & adjustments....this is my version. I tried to measure & get a good guestimate of the quantities of the ingredients....but please keep in mind that this recipe is not exact. When I make them for Peter's family I use mild flavors & allow people to add heat with hot salsa. When they are for our family, then I add cayenne pepper to give them a kick. I have also made these vegetarian style & added a can of black beans & sauteed bell peppers & I loved it.

One more note....I made a double batch so the quantities in my pictures reflect that.

Ingredients
- 3-5 boneless/skinless chicken breasts (boiled & chopped)
- 1 pkg of Knorr Spanish Rice Sides (prepared)
- 4 oz cream cheese (1/2 of 8 oz pkg)

- 2 Tbsp sour cream
- 12-16 oz shredded co-jack cheese (divided)

- 2 Tbsp lime juice

- 1/4 tsp cumin

- 1/4 tsp cilantro (2 Tbsp if its fresh)

- Kosher salt (to taste...1/2 tsp?)
- 1 pkg flour tortillas

- 1 10 oz can enchilada sauce
- 1/3 cup heavy whipping cream

Optional

- 1 can black beans (washed & drained)
- green chilies (small can)
- sauteed veggies
- cayenne pepper (to taste)

Directions
1. Boil chicken & cut into small pieces
2. Prepare Spanish rice (package directions)
3. Combine chicken, rice, cream cheese, shredded cheese, sour cream, cumin, cilantro, lime juice, & salt, in large bowl.
4. Fill tortillas with mixture and place into 9 x 13 pan
5. Pour enchilada sauce & whipping cream over tortillas
6. Sprinkle cheese on top
8. Bake at 350 loosely covered for 35 minutes. If bubbly, then uncover & bake an additional 10 minutes. If they come from the fridge, increase cooking time by 10-15 minutes

So here is the step by step part of the post.....

Prepare Chicken
This can easily be done the day before

I usually end up chopping the chicken small so it cooks faster.

Don't forget it's done as soon as it's white. Don't overcook!

Drain
I run a little cold water over it so I can handle it


Chop or Shred
Chop chicken (I think chopping is easier than shredding)
Store in Ziploc bag until ready for use

Prepare Rice & Mix Other Ingredients
Knorr Spanish Rice according to package directions.
Don't get Mexican Rice....there is a big difference!

I usually prepare the rice the microwave because I'm lazy.
Plus, it's one less pan to wash.
The hot rice will melt the cheeses.

Stuff Tortillas

-Note: I have forgotten the shredded cheese &/or sour cream & it tasted fine.
-Mix rice, chicken, cream cheese, shredded cheese, sour cream, cilantro, cumin, salt & lime juice.
-This is what mine looks like before it goes in the tortillas.

-I usually have about 8 enchiladas for a 9 x 13 pan.

-You can easily stretch it out to 10 tortillas.

Ready for Refrigerator or Final Steps
-If you make these a day ahead, then cover & refrigerate in this state.

Final Step

-I used a 10 oz can of enchilada sauce.

-I usually use 1 pkg (8 oz) of shredded Mexican blend cheese...but 8 oz blocks were on sale for $1.50 this week....so I shredded my own.

Cover Surface with Enchilada Sauce
-Random Note: I always break the surface on opposite sides with my can opener to make it easy to pour....as opposed to opening the entire can & ladling it over the tortillas.

-Be sure to get edges

Whipping Cream & Shredded Cheese

-I used about 1/2 of this container...maybe a little more than 1/2.
-This is what mine looks like before the final cheese layer.

Cover with Foil & Into the Oven
-Loosely with aluminum foil b/c the cheese will stick!
-Unless you have non-stick foil...which is awesome.
-350 degrees for about 35-40 minutes.
-Check to see if it's bubbling...then take off foil & bake an extra 10 minutes.
-If they just came from the fridge, then increase baking time another 10-15 minutes.

Enjoy!
-Let it "rest" at least 5 minutes.

-Garnish with sour cream, salsa, guacamole....whatever fancies your palette.

Best served with Tortilla Chips....this entire bag was $1 @ Aldi!
We had ours with avocado/black bean salsa....so delicious.