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!