What’s for Dinner Wednesday

My recipe this week is a repeat if you’ve been reading my blog for more than 6 months. However, last time I posted it I didn’t have any pictures included! This dish is always a crowd pleaser and after having it for lunch on Sunday (and then leftovers on Monday!) I’m trying to figure out why on earth I don’t make this more often. I’ll tell you this, I plan to make and freeze several pans of this for use after the baby arrives!

Helen’s Chicken Enchiladas

Step 1 – Throw 3/4 of a block of cream cheese and half a packet of taco seasoning into a bowl. I use my kitchen aid, but any bowl and mixer will work.

Step 2 – Beat the two until well mixed and then add in one can of semi-drained tomatoes, 1 cup of corn (I use frozen) and 1 1/2 cups of cooked chicken (chopped or shredded) and mix some more. (You could add so many other things too, like beans, peppers, chilis, etc!)

Step 3 – Spoon the mixture into tortillas and roll tightly before placing into a greased baking dish.

Step 4 – Cover with shredded cheddar cheese and bake uncovered at 350 degrees for about 30 minutes. Because your chicken is already cooked, you really just need to cook until the inside is warm!

Mmmmmmm…. Cheesy goodness!

Helen's Chicken Enchiladas

Man, I love these things! The boys do too. They each scarfed down a whole enchilada and quickly asked for more. Each recipe will make 8-10 enchiladas.

Helen's Chicken Enchiladas

1 cup cooked, chopped chicken
2/3 brick of cream cheese
1 can of semi-drained diced tomatoes
1/2 packet of taco seasoning
1 can of drained corn or about 1 cup of frozen corn
Tortillas (I can usually fill 8-10)
Shredded cheddar cheese
1. Spray a 9×13 baking dish (or similar shape) with cooking spray.
2. In a large bowl (I use my kitchen aid), combine the cream cheese and taco seasoning. When combined, add the chicken, tomatoes and corn and mix.
3. Spread filling into tortillas and roll closed and place in the baking dish.
4. Sprinkle with shredded cheese.
5. Bake at 350 for about 30 minutes.
This dish is also fantastic to make ahead and stick in the freezer. Just stop at step 4, cover tightly with plastic wrap and tin foil. Let it thaw in the fridge for a day, add cheese and bake! You may need to add a few minutes to cooking time, but because the chicken is already cooked all you need to watch for is the inside to be hot enough to eat.
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  • Yummy!! Looks good. I have been slacking on dinner lately. I will have to try this.ReplyCancel

  • I’ve made this recipe several times (from the last time you posted it), and it is one of our favorites!!! I add in some extra chopped green chiles. It’s fantastic served with some homemade guacamole.ReplyCancel

  • Amina

    Your pictures are great – makes the food jump off the page!ReplyCancel

  • Jen

    I made your recipe last week and it was soooooo good. Thanks for sharing.ReplyCancel