Best Chicken Enchiladas

Natasha's Kitchen, Natasha Kravchuk, United States.

This recipe comes from a friend, and it is delicious! I made this with red sauce as well as green sauce. Links to the shortcuts are listed in the Recipe Notes section.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Dish

Cuisine Mexican

Servings servings

Equipment

Oven
Baking Pan (9x13 inch)

Ingredients

8 flour tortillas, 7-8 inch size is perfect
1 kilo chicken breasts, or thighs, (2 lb)
113 grams Cream cheese, room temperature, (4 oz / ½ block)
⅓ cup sour cream, Shortcut
1 can diced green chilies, mild, with juice, (113 g / 4 oz)
2 cans red enchilada sauce, mild, (283 g / 10 oz cans), Shortcut
1 teaspoon salt, divided
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
2½ cups Mexican cheese blend, divided

Instructions

If the chicken is already cooked, go ahead and shred that. If the chicken is not cooked, add chicken to a pot, cover by 1-2 inches of water and sprinkle in ¾¾ teaspoon of salt. Bring the pot to a boil and cook the chicken for 8-10 minutes or until cooked through. There, you just cooked chicken and made a basic broth. If you have time, allow the chicken to cool in the water to room temperature, this will give you juicy chicken. Remove and shred the chicken, pour the liquid through cheese cloth and reserve that for use in another recipe.
Preheat your oven to 200° C (400° F) and get out a 9x13 baking dish.
In a large mixing bowl, add the cream cheese, chilies, enchilada sauce, ¼ teaspoon salt, pepper, garlic powder, and paprika. Beat until combined. Remove ⅓ of sauce to a smaller bowl and set that aside.
To the large bowl, add the chicken and 2 cups of the cheese, and fold into the sauce until combined.
Lay out a tortilla, add ⅛ of the filling down the center of the tortilla.
Fold one side over the middle.
Roll the tortilla tightly in the same direction as the first fold. Place tortilla seam side down in the baking pan.
Repeat with remaining tortillas.
Pour the reserved enchilada sauce over the top of the tortillas.
Sprinkle with remaining cheese (or more as desired).
This step is optional, but the family really likes cheese so I added sliced Pepper Jack to half the pan, and the other half with Colby slices, worked perfect!
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted on top.
Serve with toppings of your choice, and enjoy. I doubled the recipe, made one pan with red sauce, and one with green sauce, both were well liked and either one is highly recommended.