We eat a lot of Mexican around here. I don't mean the authentic stuff, but the American-ized version. I guess the main reason we have tacos and the like so often is, besides being awfully yummy, because my little brother (now a good head taller than me) has always been so picky! I can't think of one veggie besides tomato that he will eat, and that is only in ketchup or sauce. Sometimes he'll eat things like these delicious enchilada, but usually it is just the basic ground beef taco with cheese only.
I only made a 9x9 pan with 4 servings, but you could double this recipe to make 8 servings in a 9x13 pan.
Prep time: 10 minutes
Oven time: 30 minutes
Ingredients:
- 1 1/2 cup shredded cooked chicken
- 1-2 tbsp jalapeño, chopped
- 1 tbsp taco seasoning
- 2 oz. cream cheese, softened
- 4 tortillas (I think I used 8 inch?)
- 1 can Old El Paso green enchilada sauce
- 1/2 cup shredded cheese (cheddar, pepper jack, your choice!)
Preheat oven to 350ºF. Spray a 9x9 baking dish with nonstick spray. In a medium-sized bowl, mix together cream cheese with taco seasoning and the japs as they used to call them at the McAlister's I worked at in high school. Combine this with the chicken. In your bowl, divide the filling into 4 parts by pushing each part to the side (trust me, this step helps for even enchilada making!).
Zap your tortillas in the microwave for 20 seconds
to make them more pliable, then fill each one up. Lay them seam-side down into your baking dish. When they are all filled and nestled in, pour over your can of enchilada sauce, and sprinkle with cheese. Bake in the oven for 30 minutes until cheese is melted and bubbly.
We had ours with chopped tomato and sour cream, with some Mexican mush (FAIL on rice! oops!) and refried beans.
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