Creamy Chicken Enchiladas

April 13, 2011 at 2:06 am (Food)

After Deuce was born lots of our amazing friends brought us dinners.  I got hooked on this and made my own version.

  • 1 lb boneless skinless chicken breast
  • 2 cups water
  • 2 tsp chicken base (I’ve blogged about my love for Better Than Bullion in the past).  If you don’t have this, omit the water and base, sub with 2 cups chicken stock
  • 1 pkt enchilada sauce seasoning
  • 1 can cream of chicken condensed soup
  • 1 block cream cheese (8 oz)
  • 1 small can diced green chiles (think it’s about 2 oz), drained
  • About 15 flour tortillas (I used 6″ ones)
  • 2 cups shredded cheese

1. Simmer chicken in water, base and enchilada seasoning until its shredable.  Shred and set aside.  Reserve 1/2 cup of the cooking liquid.

2. Combine shredded chicken, soup, 1/2 cup of cooking liquid, cream cheese and chiles.

3. Scoop chicken filling into tortillas, roll and place into a lightly greased 9×13 pan.  Cover with shredded cheese.

4. Bake at 350 for about half an hour.

Delicious!  This recipe also freezes really, so consider making a double batch and throwing one of them in the freezer.  Enjoy!


1 Comment

  1. jennferbu said,

    This sounds yummy! I’m always looking for recipes that freeze well. I think I will give it a try this week 🙂 Thanks for sharing!

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