Real Recipes From Real Home Cooks ®

make it again chicken enchiladas

★★★★★ 1
a recipe by
Victoria Ross
North Beach, MD

My son absolutely loves these enchiladas. He asks me to "make it again" all the time! I had read several recipes for enchiladas then put together what I liked. Hope you enjoy!

★★★★★ 1
serves 4~8 depending on how hungry you are!
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For make it again chicken enchiladas

  • 3
    boneless, skinless chicken breasts
  • 1 tsp
    southwest seasoning
  • 1 tsp
    olive oil
  • 1 md
    yellow onion, diced
  • 4 clove
    garlic, minced
  • 2 can
    rotel tomatoes
  • 1 can
    15 oz black beans, drained and rinsed
  • 8 oz
    cream cheese, cubed and softened
  • 1 tsp
    cumin
  • 1 tsp
    southwest seasoning mix, i use penzey's spice brand
  • 16 oz
    shredded sharp cheddar
  • 8
    10 inch flour tortillas, i use mission brand because they are soft and to me make a big difference in the enchiladas
  • 1 can
    red enchilada sauce, 10 oz

How To Make make it again chicken enchiladas

  • 1
    Grill(or you can pan fry) chicken breast that have been seasoned with 1 teaspoon of southwest seasoning until done. Let rest until cooled enough to shred by hand or using two forks. Shred chicken and set aside.
  • 2
    Preheat oven to 350 degrees. Over medium heat in large skillet heat olive oil and cook onions until translucent. Add minced garlic, cook for 2 minutes. Add the cans of Rotel tomatoes, black beans and cubed cream cheese and stir occasionally until cream cheese is melted. Don't over cook because tomato juice with reduce too much and your filling will be dry. Add cumin, 1 tsp southwest seasoning and shredded chicken breast. Stir until combined.
  • 3
    Set out a 15 x 10 inch casserole dish and spread a little enchilada sauce on bottom of dish so tortillas won't stick. Working on clean work surface, place one tortilla and fill with 1/2~3/4 cup of chicken mixture. Top with a sprinkle of shredded cheddar cheese. Roll tortilla up and place in casserole dish. Repeat with remaining chicken and tortillas.
  • 4
    Once all tortillas have been filled and placed in pan pour remaining enchilada sauce over tortilla rolls. Evenly sprinkle remaining cheese on top. Place casserole dish in preheated oven and bake for 30 minutes until cheese is melted and bubbly.
  • 5
    I serve this with some spanish rice and sweet corn cake. Enjoy!!
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