Friday, May 4, 2012

Chicken Enchiladas

I am always on the look out for the best enchilada recipe. I tried one today and after I made a few of my own modifications thought it was very GOOD. It was one of the better ones I have tried in a while. Ken said it was "spicy" which meant it had  flavor! I got the recipe off of Pinterest but changed it to my liking and so that Ken would also eat it. It was supposed to have avocado inside the tortilla but since I pushed the limits with the peppers and onions, I left it out (this time). 

Here is how it went:
One chopped red pepper
Couple shakes of garlic powder
1/2 onion, chopped (would have added more but picky eater)
Enough olive oil to coat the bottom of the pan
8oz Cream Cheese 
(Sliced avocado if you are doing it)

1 can red enchilada sauce
1 can green enchilada sauce
1 jar of your favorite salsa

Place the pan on medium heat with the olive oil, peppers, and onion. Let it simmer until the peppers and onions are soft. Add the cream cheese and stir until melted and well mixed. In separate bowl mix your sauce ingredients up. Next place a layer of sauce on bottom of your 9x13 dish. Fill each tortilla with chicken mixture, roll, and place seam down. Pour rest of sauce over and bake at 350 degrees for 25 minutes (until warm and bubbling).
Place a layer of cheese on top and place back in oven until the cheese is as bubbly and brown as you like it.
**If you want to try it with avocado, add slices in the tortilla with the chicken mix.


  1. Ruth has been talking about whipping up some chicken enchiladas so we'll report back on this recipe from this end.