Here is recipe number 2 in the series. I hope you enjoy!
Total prep time: 45 minutes
Total cooking time in oven: 30 minutes
1.5-2 lbs of boneless, skinless chicken breast
Vegetable or canola oil for browning the chicken
1 pack of taco seasoning
Additional salt, pepper, or garlic salt
1 package of cream cheese, regular sized package
8 flour tortillas, burrito size, about 7-8 inches across
1 lb of shredded mexican cheese
1-2 cans of mild enchilada sauce, each can is about 10-14 oz.
NOTE: I am typing this by memory, so please excuse any minor mistakes I may make. Make this recipe “yours” by adjusting the seasoning or the amount of meat or cheese as you see fit.
1.) Put 1-2 tablespoons of oil in a skillet and heat. Take the chicken breasts and place them into the skillet and brown on one side, on medium high heat, about 5 minutes. Flip the breasts over and brown for another 2-3 minutes. Then remove the breasts from the pan, place on a plate, and cut the meat into cubes/chunks. After cutting up all the breasts, put them back into the frying pan, shake your taco seasoning and additional salt, pepper, or garlic salt, if desired, on the chicken. Add 2-3 tablespoons of water, and stir to mix the chicken and seasonings. Finish thoroughly cooking the breasts, until they are white all the way through, no pink.
2.) While the breasts are cooking, cube the cream cheese, into about 12-15 cubes.
3.) When the breasts are done cooking, keep the chicken in the pan and add the cubed, cream cheese to the chicken. Turn the heat to medium low, allowing the cream cheese to melt around the chicken. Stir the chicken and cream cheese occasionally, to thoroughly mix.
4) After the cream cheese has melted completely and the chicken and cream cheese are mixed, turn off the heat from the pan, place the pan to the side, keeping the chicken in the pan.
5.) Open the can of enchilada sauce and pour just enough sauce into your 9×13 pan to cover the bottom, not too thick of a layer, but not too thin, either. Put both the 9×13 pan and can of enchilada sauce to the side.
6.) Place a tortilla on a plate, sprinkle about 2 tablespoons of shredded, mexican cheese onto the tortilla and spoon about 3-4 tablespoons of chicken mixture onto the tortilla (use your judgement for the amounts of chicken and shredded cheese that you would like to use for each enchilada). Spread the shredded cheese and the chicken down the middle of the tortilla (like you would if you were stuffing a burrito). Roll the tortilla so that the seam of the rolled tortilla is face down. Place the rolled tortilla in the 9×13 pan.
7.) Repeat step 6 until you do not have any more tortillas to fill.
8.) Pour the remaining can of enchilada sauce over the filled tortillas in the 9×13 pan. Then, sprinkle the tortillas with any remaining shredded cheese.
9.) Cover the pan with aluminum foil and place in the oven at 350 degrees for about 30 minutes, just long enough for the enchilada sauce to bubble and the shredded cheese inside the filled tortillas to melt.
10.) Remove from the oven and enjoy! Top with sour cream, if desired. This recipe makes approximately 8 enchiladas.