Technically, my most requested recipe is my Whoopie Pie recipe. However, considering that’s now how I make a little extra cash, I don’t share the recipe. You can find random variations of it online, but you won’t find my tweaked-over-the-years-to-perfection recipe! (Speaking of Whoopie Pies, I have a yummy Just For Dad combo in my Etsy Store just for Father’s Day!)
Second to my Whoopie Pie recipe though, I often receive requests for my Chicken Enchiladas. Now, if you are into authentic Mexican food you may want to divert your eyes… This is hardly authentic and it’s something I just kind of came up with based on what was in my pantry at the time, but boy does it taste good! Sadly, I didn’t have the foresight to take a picture last time I made them, so you’ll just have to imagine the cheesy goodness.
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)
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. If you have any extra filling, feel free to just spread it on top!
5. Sprinkle with shredded cheese.
6. 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.
I’m the guest blogger today over at Multiples and More, my favorite multiples related blog! Multiples and More republished my Marriage Enrichment post from this winter. You can check it out HERE!