During the busy days before Christmas, making dinner is the last thing on my mind. I find that when I spend the day with “Holiday Baking”, I am remiss about making the evening meal. Chicken Enchiladas out of the freezer with rice and a salad takes the stress out of a busy day.
This is my “go-to” Mexican dinner and not only do the Grandgirls love it, but so does my daughter-in-law. She follows a fairly strict paleo diet, but she will go off of her diet for this. It is easy to make and can qualify as comfort food. I usually double the recipe, especially if I am feeding the entire family. But I also double it so that I can freeze a tray to eat later.
I buy a large quanity of chicken breasts when they are on sale, baking or poaching them to be shredded specifically for this recipe. I freeze the cooked chicken so that I nearly always have a stash ready. I have several favorite recipes that call for cooked chicken and it is much easier if I have it on hand.
- 1 1/2 cup Cooked Chicken Shredded
- 1 Cup Chopped Onion
- 4 Ounces Cream Cheese
- 1 Cup Sharp Cheddar Shredded
- 1 Tbsp olive oil
- 1 Tsp cumin
- 10-12 Flour Tortillas Shells 8 inch Tortillas
- 1/4 Cup Green Taco Sauce
- 1 Cup Picante Sause I use Medium Spicy
- Cook the chicken in advance and shred. Broasted chicken from the deli at the grocery store could be used as well.
- Saute the onion in the olive oil until tender. Add the shredded chicken, 1/2 cup of the cheddar, picante sauce, cream cheese and cumin. Cook over low heat until the cheeses are melted and the ingredients well combined.
- Spoon about 1/3 cup of the mixture onto each tortilla and roll up. I heat the tortillas slightly in the microwave to make them easier to roll without breaking.
- Place the rolled enchiladas in a 9 x13 baking dish. Drizzle with the taco sauce and sprinkle with 1/2 cup of the cheddar cheese.
- Cover the dish loosely with foil and bake at 350 degrees for 15 minutes. Uncover and allow to bake an additional minute or two.
This is a great recipe when vacationing at a time share as well. The ingredients are readily available and the preparation is quick and easy. The entire family enjoys and when served with a salad, and guacamole everyone is happy.
Just a note for those who have a kitchen when on vacation. Plan your meals and pack your spices. I use the zip lock snack size baggies and label the spice. The last thing that you want to purchase on vacation is all the spices you need in your cooking.
