Ahhh so excited about ‘Cooking with Nina’ this week! You guys sent in so many recipes- THANK YOU! My mom and I went through every single one and we cannot wait to start cooking! My mom actually chose the recipe today- Chicken Enchiladas by Shelby- thank you girlfriend!
What we loved about the recipe is that it is very simple and comes together quickly- perfect for busy nights when you don’t have a lot of time on your hands. We also love that you can alter the recipe and add in different ingredients to the tortillas- green/red peppers, etc. Make it your own!
I wanted to point out that if you are looking to cut down on the fat/calorie content of this recipe, just omit the heavy whipping cream. Instead, simply top the enchiladas with cheese- it will still be delicious!
Chicken Enchiladas
Ingredients
- 3 chicken breasts, cooked and shredded
- 8 ounces cream cheese
- 3/4 cup chopped onion
- chopped jalopenos to taste
- 3 tablespoons of butter
- 1 can chopped green chiles
- I can cream of chicken soup
- 2 cups heavy whipping cream (may omit this ingredient for less calories/fat)
- 8 ounces shredded pepper jack cheese (cheddar will work too!)
- large tortillas
Directions
- Melt butter in pan over medium heat and sauté jalopenos, chiles, and onion (takes 3-5 minutes)
- Add in shredded chicken, cream cheese and soup and continue to heat over medium heat until cream cheese thoroughly melted and mixed in
- Use this mixture to stuff the tortillas- we used about 1/4 cup of the mixture per tortilla. Roll up and place seam side down in baking dish.
- Pour heavy whipping cream overtop the tortillas (may omit this for less fat/calories) and sprinkle shredded cheese over before placing into oven.
- Bake at 350F for 30-40 minutes until cheese is bubbly.
We served this with rice and guacamole- it was delish! Thank you so much Shelby and we cannot wait to make another one of y’alls recipes next week!
As always, thank you for reading and sharing! -A
