I shredded a crock-pot full of chicken a while ago with the intention of making these enchiladas, but life got the better of me, and I didn’t get around to it until recently. Once you have chicken shredded, these enchiladas go together really quickly. My husband loves these because there are no filler ingredients (rice, beans, etc) just meat and wonderfully creamy cheese.
I cooked the chicken in the crock pot with about 1 cup of salsa. You could also use leftover roast chicken or turkey.
When the crock pot chicken was tender, I shredded it, using some of the chicken for a chili, some for a soup (details soon), and most of the rest for these enchiladas.
The filling for the enchiladas uses the chicken, shredded cheddar or Monterey Jack cheese, sauteed onions, garlic, some salsa, and cream cheese (this is what makes them so wonderfully creamy!). You can also add cilantro to the filling, but I didn’t this time. I just used it in the sauce.
To make the enchilada sauce, dump all of the sauce ingredients (see recipe below) into a blender, and blend until smooth.
Place a small amount of sauce in the bottom of a 9×13″ pan.
Roll about 1/3 – 1/2 cup of filling in a tortilla. I used flour tortillas, but you could also use softened corn tortillas.
Roll tortillas around filling and place in baking dish. I got 8 filled enchiladas in my pan, plus another 2 that I put in a smaller pan (these 2 extra enchiladas were terribly unappealing, having NO CHEESE in them-how could I possibly end up with a daughter that doesn’t like cheese?)
Cover and bake at 375°F for about 45 minutes, or until hot and bubbly. I love using non-stick foil for covering saucy or cheesy dishes. No sticking! Really.
Uncover and top with additional cheese, chopped green onions and sliced olives. Bake for another 10 minutes.
Serve with sour cream and additional salsa. We also like to have Mexican rice or refried beans on the side.
4 cups cooked, shredded chicken
1 onion, chopped and lightly sauteed
2 cloves garlic, minced or 1/2 tsp garlic powder
8 oz cream cheese, softened
1/2 cup salsa
1-2 cups shredded cheddar or Monterey Jack cheese
4 Tbs fresh cilantro, chopped (optional)
1 can cream of chicken soup
1 cup milk
1/2 cup salsa
3 Tbs ketchup
1 Tbs paprika (hot and/or sweet)
1 tsp chili powder
2-3 Tbs fresh cilantro, chopped
1 cup shredded cheese
Sliced black olives (optional)
Chopped green onions (optional)
Preheat oven to 375°F.
Combine filling ingredients. Blend sauce ingredients in blender until smooth. Place a small amount of sauce in the bottom of a 9×13” pan. Roll filling in tortillas. Place in pan, seam side down. Top with remaining sauce.
Bake, covered, at 375°F for 30-45 minutes, or until cooked through. Uncover.
Sprinkle with cheese, olives and green onions. Bake, uncovered, 10 minutes longer. Serve with salsa, sour cream or guacamole, if desired.
Makes 8-10 large enchiladas.
TO FREEZE: Prepare and fill enchiladas. Place on a waxed-paper lined cookie sheet and freeze. Place in freezer bag when enchiladas are completely frozen. Freeze sauce in a separate bag. Freeze cheese in small bag.
TO PREPARE AFTER FREEZING: Thaw sauce and cheese. Place small amount of sauce in a 9×13” pan. Place enchiladas in pan (it is not necessary to thaw enchiladas). Top with sauce. Bake, covered, at 375 F for about 1 hour, or until cooked through. Remove foil and top with cheese, olives and green onion. Bake, uncovered, 10 minutes longer.