Tuesday, November 11, 2014

Cheesy Green Chili Chicken Enchiladas

We Hills like Mexican food and just about every other week, our meal plan includes some type of Mexican dish. This just happens to be one of our favorites and it's so easy for busy weeknights. Some nights we will even pair this with margaritas and chips with salsa, which we enjoy while these super delicious enchiladas are baking! If you like to have festive meals with your family, this is definitely one of those!

  • What You'll Need
    • 4 chicken breasts
    • 2 blocks of cream cheese
    • 2 cans of green chili sauce
    • 1 can diced green chiles (you can pick a small or large can based on preference; we opt for a small can as seen below)
    • Large flour tortillas
    • Cheddar cheese
    • Sour cream for topping

  • What You'll Do
    • Start by cubing your chicken breast and removing any fat. Then cook through in a skillet. Once cooked, add both block of cream cheese, by chunks, until all has been added. 
    • Let the cream cheese completely melt and mix it well with the chicken. 
    • Next, add your diced green chiles to the chicken and cream cheese mixture.Stir well.
    • Spray a 9 x 13 pan and set aside.
    • Fill each tortilla with a helping of the chicken mixture, then wrap it up and place it in the greased dish. Repeat this step until you have used all of the chicken mixture.
    • After the dish is full of wrapped, chicken-stuffed tortillas, evenly spread both can of green chili sauce over top.
    • Sprinkle with shredded cheddar cheese. Cover the dish with aluminum foil and bake at 400° for about 20 minutes. 
    • After the 20 minutes pull the aluminum foil off the dish and cook for another 15 minutes or until the cheese has melted and the sauce is slightly bubbly. 

1 comment:

  1. I have a whole chicken in the freezer that I think I will use instead of the chicken breast. Sounds delicious and I plan to get all the guys in on the enchilada rolling. :)


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