Short on time, ingredients, and maybe even cooking skill? This quick, simple, tasty chicken enchilada recipe will delight your taste buds and your family.
This recipe will feed about 4-6 people, and it easily doubles if you have a larger family or would like to freeze some, as I do, for later consumption. It takes only about 40 minutes to prepare and create, so it’s perfect for a home-cooked meal after a long day at work.
Green Chile Chicken Enchiladas
- 1 tbsp olive oil
- 1 lb shredded or cubed cooked chicken (about 3 large boneless chicken breasts)
- 1 8 oz pkg of low-fat cream cheese (other varieties will work, but I’ve found this one to be yummy and gentle
- on the waistline)
- 1 small can diced green chilies (optional)
- 6-8 large burrito shells
- 1 large can (about 28 oz.) green enchilada sauce (can use red, if you prefer)
- 8 oz shredded Mexican blend cheese
What is especially nice about this meal is that the ingredient sizes do not have to be precise. If you have more or less chicken, for example, just go with it. Then adjust the cream cheese accordingly. You really can’t mess this one up, trust me.
Preheat over to 350 degrees Fahrenheit.
Begin by preparing the chicken. If using frozen chicken breasts, unthaw the meat first. Kitchen scissors work especially well when cutting up the meat. Be sure to remove all the fat as you cut. You can also shred it if desired. Smaller pieces usually delight the tastebuds more. Cook in large skillet with about a tablespoon of olive oil until no longer pink. Drain all of the oil and water.
In the same skillet with the chicken, add the cream cheese and diced green chilies. Cook over medium heat until the cream cheese is smooth and no longer solid. Turn off burner, but leave skillet on the heated surface.
Spoon about 3 tablespoons of the chicken concoction into the center of each of the burrito shells. Fold up like a burrito, then fold each end under itself to create a sort of cocoon. Place in an orderly manner in a baking dish (whatever size you have handy). If you are going to freeze the cooked meal later, you might use disposable foil baking dishes.
After filling all of the burritos, dump the can of green enchilada sauce on top of the burritos. (You can also spread a little of the enchilada sauce in the baking dish before you place the prepared burritos in it in order to prevent them from sticking.) Add some shredded cheese to the top.
Bake in the preheated over for about 20 minutes, or until cheese is melted. Let cool for a brief time, then serve and devour!