Recipe: Chicken & Cheese Enchiladas

(Photo: Courtesy of meals.com)
 

I'm actually quite surprised that I haven't posted this recipe sooner, since its certainly one of my favourites, and one I used to cook often. But it has been a while since I cooked this for dinner, and since we were having our financial adviser over for dinner the other week (yes, he makes house calls), this was perfect timing. And with cooking and shredding the chicken ahead of time, putting this dish together really didn't take any time at all!

We used fresh corn tortillas, but when rolling them, they actually cracked a little, and so filling spilled out (not making it any less delicious, mind you) so an alternative is to make an enchilada ‘pie’, similar to what they do in New Mexico. I’ve also included those directions for you to try. I took leftovers to the office the next day, and this was certainly an easier alternative.

Feel free to add any other of your favourite ingredients to beef up the vegetable content.

INGREDIENTS

1 small onion, chopped
1 1/2 cups cooked, shredded chicken breast meat
3/4 cup (3 ounces) shredded cheddar cheese, divided
1 1/2 cups (12-ounce bottle) chunky salsa, divided
1/2 of an 8-ounce package reduced-fat cream cheese
8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

DIRECTIONS

PREHEAT oven to 350° F. Cook onion over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted.

OR:

PLACE a tortilla in a baking dish and spoon a generous portion onto one tortilla and spread to edges; layer another tortilla on top and repeat. Add about 4 layers, ending with a tortilla, and top with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted.