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!
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.