This is an amazing chicken enchilada recipe that I got from a lady in our old homeschool group. She made it for us when Felicity was born, and I had to have the recipe. Trust me, this is great stuff!
- 1 pound cooked chicken (cubed or ground)
- 2 – 8 oz packages cream cheese
- 2 – 8 oz cans enchilada sauce or make as below
- 1 small onion diced (optional – saute, or it is really strong!)
- 8 oz package pregrated Mexican style cheese
- 1 small can sliced olives (optional)
- 1 small can sliced jalapenos (optional)
- ¼ cup cooking oil (approximately)
- 15 corn tortillas (approximately)
- Preheat oven to 350 degrees.
- Spray (9×11) baking pan with nonstick cooking spray.
- Mix chicken, cream cheese and ½ can or ½ cup enchilada sauce and optional onion and jalapeños in skillet on medium heat.
- Stir occasionally while heating tortillas.
- Heat cooking oil on stove.
- Dip corn tortillas in warm oil until they begin to bubble about 30 seconds each.
- Remove tortilla with tongs and place on layered paper towels to drain excess oil while you heat the next tortilla.
- Completely cover bottom and sides of pan with tortillas.
- Cover with ½ the chicken mixture and sprinkle with ⅓ grated cheese and drizzle with sauce.
- Layer tortillas over top.
- Layer remaining chicken mix, ⅓ cheese, sauce and tortillas.
- Pour remaining sauce over top.
- Sprinkle top lightly with cheese.
- Decorate top with olives and jalapeños.
- Heat about 20 minutes in preheated oven.
**Can be covered and frozen for later!
**You can make a sauce from tomato sauce and seasoning packet of Enchilada Sauce and add some spices to taste. Keep the sauce on the back burner on low to use while preparing the enchiladas.
**If you don’t have to feed a lot of people, you can put all the chicken mix on the bottom and make only one layer instead of two.