Chicken Enchiladas

  

Ok so I know that I said that I would be M.I.A. *but* I was flipping through my pictures on my camera and I found one that I liked of the chicken enchiladas that I made for my grandparents on my last visit. On a side note, I made them my AWESOME SAUCE blueberry pancakes (ever so handily featured on this blog as well), and they loved them!

My friend Brittany first made these for me and they completely blew me away. Not only are they easy, but you can claim that they are legit since the guy who gave her the recipe is her dad's friend and is from Mexico. That makes them legit in my book at least.

I've made these loads of times for my family since they are stupid easy to make and have quickly become a favorite in our house. I've slightly modified the original recipe by baking the chicken breasts instead of boiling them. This makes them more flavorful (I think), and you can also bake them ahead of time if you're going to be in a rush or just plain tired when you get home from work.

These are a must-make. Go ahead and add them to your dinner planning list for the week and save yourself the time and trouble of thinking about it. They are YUMMY!

Cheesy Chicken Enchiladas

• 4 boneless, skinless chicken breasts
• 1 bar cream cheese, ~8oz.
• salt and pepper to taste
• 1 package shredded Monterrey jack cheese (or one brick, shredded)
• 1 can cream of chicken soup
• 1 10oz. can Old El Paso mild green chile enchilada sauce
• 1 package yellow corn tortillas

Sprinkle salt and pepper over and then bake chicken breasts at 350 degrees F for 30min or until done but still moist (no pink centers!).

Once chicken breasts have cooled, take two forks and shred into pieces. Dump shredded chicken in a large pan. On a low heat setting, put chunks of the entire bar of cream cheese into the pan with the chicken. You want to keep it on a low heat setting so that it will mix with the chicken, but not cook the chicken more or melt the cream cheese into a sauce. Mix the shredded chicken and cream cheese until everything is thoroughly coated (it'll be chunky).

Wrap several corn tortillas (about 5-6 at a time) in a wet paper towel. Warm up the corn tortillas in a microwave, ~20 seconds. Spoon shredded chicken and cream cheese mixture into tortillas, roll up, and place in a glass 9x13 dish.

With the amount of shredded chicken, you can usually get between 12-13 enchiladas.

Pour cream of chicken soup over enchiladas. Make sure that it's evenly spread over them. Pour green enchilada sauce over next. Sprinkle shredded cheese last. I use the entire bag.

Cover with foil and cook at 350 degrees F for 45 minutes. Uncover and cook for an additional 15 minutes or until cheese is slightly browned and bubbly.

Serve with a salad. Enjoy!