Thursday, November 6, 2014

Cheesey Chicken Enchiladas

Most of the recipes I use have been borrowed from one source or another and when I post them on here I will link to the original source along with any tweaking or learning experiences I’ve found when making them.  This recipe, however, is so changed from the original that I feel good calling it my own.  I started making it about three years ago when I found a recipe for Beef Enchiladas in my Betty Crocker cookbook and decided to substitute chicken breast for the beef.  A quick glance this evening at my original cookbook and I know I have truly made it my own.

So, here it is: my one and only created recipe!  The great thing about it is it’s flexible so you can make it your own, too!

Charyse’s Chicken Enchiladas
2 boneless skinless chicken breasts
6-8 flour tortillas (more if you use corn)
15 oz tomato sauce
8 oz light cream cheese
2 cups shredded cheese (I use a pre-shredded Mexican blend)
½ cup diced or minced onions
1 cup diced bell peppers
Fiesta Lime Mrs. Dash to taste

-Preheat oven to 350 degrees.

-Cook and dice chicken in a saucepan.  I hate dealing with raw foods so I cook them without dicing them and start cutting them up once they’re mostly cooked.

-While the chicken is cooking, in a small saucepan combine the tomato sauce, peppers and -Mrs. Dash and let simmer.  Taste the sauce occasionally to find the right amount for your tastebuds.  We like a bit more spice in our house than some people might prefer.

-When the chicken is cooked add the onions, cream cheese, and 1½ cups of the cheese. 

-Stir together until the cheeses have melted.

-In a 9x13 pan, put a small amount of the tomato sauce on the bottom.  I use only a very, very little because we like crispier tortillas when we eat this.

-Distribute the chicken and cheese mixture among the tortillas.  I can fill seven and not feel like my tortillas are over- or under-loaded.  Determine what works for you.

Top it off with the majority of the enchilada sauce and the rest of the cheese.  Bake at 350 degrees for 30-40 minutes and enjoy!

I often double this recipe, make a second dish, and freeze it instead of cooking it.  This helps me on days when life is just crazy to have a few extra meals in the freezer.  I eventually would love to have everything in my recipe come from my own property but for now, I buy organic and local when I can and try not to stress over the things I buy that are more processed (cheese products in particular) because life just gets crazy!

Wednesday, November 5, 2014


Welcome to Charyse's Bits 'N' Pieces, my little section of the internet, where I navigate through faith, family, food, and overcoming fear with the strength of the Lord!  Join me on this journey!