Chicken Enchiladas with Cream Cheese Sauce
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  2. In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  3. When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot! The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  4. Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  5. Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  6. Preheat your oven to 180 C (350 F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  7. In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  8. Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  9. In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  10. Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  11. Remove the sauce from the heat and pour evenly over the enchiladas.
  12. Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  13. Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  14. Serve with side dishes of your choice (refried beans and rice will be my choice).
Recipe Notes

Cheddar cheese will run about 270 Baht for 1 1/2 blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.

Recipe provided by good friend, Patti Stone.
United States.

Breakfast Burritos
Breakfast Burritos
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These sound really good, and I like the addition of the sour cream in the scrambled eggs, that sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Breakfast Burritos
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These sound really good, and I like the addition of the sour cream in the scrambled eggs, that sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan with 1 tablespoon of oil over medium heat. When the oil is hot, add the mushrooms and cook until near golden brown, season with salt and pepper to taste. Remove from the pan and set aside. You are not done with pan yet.
  2. In a medium bowl, add the eggs and 2 tablespoons of sour cream and whisk together, season with salt and pepper to your liking then stir in the ham.
  3. Using the same pan as used for the mushroom, melt 1 tablespoon of butter then add the egg mixture. Scramble the eggs until just cooked, remove from the pan and set aside. For that pan, quickly rinse it out and dry with paper towels, you will use it again.
  4. Same pan, no oil this time, on very low heat, place a tortilla in the pan and heat for about 1 minute on each side.
  5. Take that warm tortilla, spread about 1 tablespoon of sour cream along the middle from left to right or right to left, Add 1/6 of the scrambled eggs on top of the sour cream, sprinkle on some Mozzarella cheese, then top with 1/6 of the mushrooms, and 1 or 2 tablespoons of the tomato. Go easy, don't over fill or it will be hard to roll.
  6. Now take the top of the tortilla, that side farthest from you, and fold that over the filling, and roll the burrito towards you, tucking in the ends as you go. Set this aside seam side down, and repeat with the remaining tortillas, by heating them up, one at a time.
  7. When all the burritos are rolled, heat the same pan you used for the tortillas with 2 tablespoons of oil on medium heat. When oil is hot, place burritos in the pan seam side down. You may need to do this in batches. Cook until the bottom is golden brown, turn and keep cooking to make the whole burrito golden brown. Adding oil as needed.
  8. Serve with hot sauce if desired. These would be perfect for not only breakfast, but for a nice lunch or dinner.
Recipe Notes

This is low cost from what I see, I will break down the costs when I make this, but overall, this is easily less than $1 per serving. If you follow the link listed below, Natasha took some great photos on how to assemble these.

Shortcut: Sour Cream.

This recipe for Breakfast Burritos is from Natasha's Kitchen.

Bacon Cheddar Ranch Pinwheels
Bacon Cheddar Ranch Pinwheels
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These sound really good, basic ingredients as well. I will have to try these.
Prep Time
10 minutes
Prep Time
10 minutes
Bacon Cheddar Ranch Pinwheels
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These sound really good, basic ingredients as well. I will have to try these.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth. Stir in Cheddar cheese, bacon, and chives.
  2. Spread in a generous layer over tortillas. Roll tortillas tightly and slice into 1 inch pieces.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Basic Chicken Fajitas
Basic Chicken Fajitas
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There is about as many ways to prepare fajitas as there is tacos, this is just a guide to start with and you can tailor this to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Basic Chicken Fajitas
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There is about as many ways to prepare fajitas as there is tacos, this is just a guide to start with and you can tailor this to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Servings Prep Time
6-8 servings 1-3 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 to 24 hours to marinate. Highly recommended to make the seasoning from the shortcut.
  2. After the chicken has marinated, drain off any excess liquid and cook in large pan with a splash of olive oil, along with the onion and bell pepper. Cook the chicken until browned and cooked through.
  3. Serve with tortillas and top with tomatoes, cilantro, cheese, and a lime wedge on the side if desired.
Recipe Notes

Chicken breasts will cost about 59 Baht/kilo. Using that number, for 6 servings, this is about 29 cents per serving.

Shortcut: Fajita Seasoning Mix.

Adapted from an internet recipe.

Bean Burritos
Bean Burritos
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This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Prep Time
10 minutes
Prep Time
10 minutes
Bean Burritos
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This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat the beans and weenies in a pot. Fry up some bacon till crispy, figure 2-4 slices per burrito. Shred some cheese. Now you are almost ready to put these together.
  2. In a hot skillet, no oil, heat a tortilla for a 30 seconds to a minute on each side to warm up.
  3. Lay tortilla on a plate or flat work surface and add bacon, 2-4 strips.
  4. Then add a scoop or so of beans and weenies.
  5. Top with cheese of your choice.
  6. Roll up and place on a plate and serve.
Recipe Notes

Low cost overall. Think leftovers, so use bacon, cheese, chopped bell pepper, lettuce, sour cream, etc.

Main recipe used: BBQ Beans & Weenies.

My own recipe.

Bacon-Wrapped Steak Breakfast Burrito
Bacon-Wrapped Steak Breakfast Burrito
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This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Bacon-Wrapped Steak Breakfast Burrito
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This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Season the steak with salt, pepper, and garlic powder to your liking, grill or pan fry the steak to about medium done, about 3-4 minutes per side, let rest for 5 minutes then slice thinly into strips. Set aside.
  2. Meanwhile, add the hash browns to a large skillet, cast iron would be perfect that has been heated with the butter and cook until browned. Then add the eggs and scramble them up in the hash browns, then add the cheese and mix this together. Set aside.
  3. To assemble heat up a tortilla in a large skillet, then lay the tortilla on a flat surface, add some scrambled egg mixture, then some salsa, then some steak, fold the tortilla tightly, closing the ends as well. Then take 2 pieces of bacon and wrap over each end of the burrito. Then lay down 6-8 pieces of bacon, overlapping slightly and roll the burrito up in bacon, rolling should cover the ends of bacon covering the ends of the burrito. Repeat this for as many tortillas and filling you have.
  4. Heat a medium sized skillet, non stick would be good, with a splash of olive oil and place burritos in the pan, bacon seam side down, turn the burritos as needed to get a crispy bacon on all sides. Serve. Top with guacamole, sour cream, fried egg, up to you.
Recipe Notes

No pricing until I can make these, for now I will say high cost but will revise the pricing once made.

Shortcuts: Salsa, Hash Browns.

Inspired by Michael Walsh.
United States.

Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C and get out a baking dish, a 9x13 should work ok. Get out 2 mixing bowls.
  2. First mixing bowl, combine the cream cheese and sour cream (or yogurt) then mix in 1/2 cup of the salsa and stir in 1/2 cup of each shredded cheese (if using just Cheddar, then stir in 1 cup) and set aside. Second bowl, mix together the chicken, corn, chili power, cumin salt and pepper to your liking, and half of the spring onion. Add the chicken mixture to the cheeses mixture, there, you just made the filling for the enchiladas.
  3. In the baking dish, add 1/2 cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour and spread the remaining salsa over the top of the enchiladas and sprinkle on the remaining cheese.
  4. Bake for 20-25 minutes until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes. Sprinkle on the remaining spring onion and serve. Some good beans on the side would be a great addition.
Recipe Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

Shortcuts: Salsa, Sour Cream.

Adapted from an internet recipe.

Cheesy Baked Enchiladas
Cheesy Baked Enchiladas
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This sounds really good and is a make with what you have recipe, but you need pork (or beef or chicken), tortillas, and shredded cheese, lot of options here. No Servings or ingredients amounts are given, this is a make what you need or have on hand. On my to cook list.
Prep Time
15 minutes
Cook Time
7 hours
Prep Time
15 minutes
Cook Time
7 hours
Cheesy Baked Enchiladas
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This sounds really good and is a make with what you have recipe, but you need pork (or beef or chicken), tortillas, and shredded cheese, lot of options here. No Servings or ingredients amounts are given, this is a make what you need or have on hand. On my to cook list.
Prep Time
15 minutes
Cook Time
7 hours
Prep Time
15 minutes
Cook Time
7 hours
Ingredients
Servings:
Instructions
  1. Take the pork, or what ever meat you want such as chicken or beef which would work equally as well, in a slow cooker and pour in the enchilada sauce. Cook on Low setting for 7 hours (you may need to adjust time for chicken or beef).
  2. After the cooking time, remove the meat to a plate with a slotted spoon so it is drained well, shred with 2 forks, retain the liquid in the slow cooker.
  3. Preheat your oven to 180 C, get out a 9x13 baking dish.
  4. Heat each tortilla in a non oiled pan on medium heat for a minute each side, this makes them easier to fold. On each tortilla, add a bit of meat of your choosing, then add a spoon or two of liquid from the slow cooker and any other optional items you wish, fold up the tortilla and place seam side down in the baking dish. Once all the tortillas are in the dish, spoon some more juice from slow cooker over the tortillas, then cover with shredded cheese.
  5. Bake until the cheese is melted, let rest for 5 minutes then serve, rice and beans as sides would be great.
Recipe Notes

Pork, cheese, and the tortillas are the expensive items here. Optional items would be low cost. Based on 2 kilos of pork (shoulder for least cost), that is 200 Baht, 1 block of 250 grams of Cheddar cheese is 180 Baht, tortillas, expensive at about 240 Baht for a pack of 10. Assuming you make 10 enchiladas, the per serving cost is about $1.83 each. Not bad for a once in a while meal or when friends and family are visiting.

Shortcuts: Enchilada Sauce, Refried Beans.

Provided courtesy of good friend, Mike Early.
United States.

Cheesy Chicken Enchiladas with Sour Cream White Sauce
Cheesy Chicken Enchiladas with Sour Cream White Sauce
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I like enchiladas, and these chicken enchiladas sounds great in this white sauce. Keep in mind, unless making the flour tortillas yourself, this is not a cheap meal. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Cheesy Chicken Enchiladas with Sour Cream White Sauce
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I like enchiladas, and these chicken enchiladas sounds great in this white sauce. Keep in mind, unless making the flour tortillas yourself, this is not a cheap meal. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, lightly grease a 9x13 baking dish with butter, set aside.
  2. Combine the chicken with 1 cup of cheese. Use the this mixture to fill each of the 10 tortillas, roll each tortilla and place seam side down in the baking dish. Set aside.
  3. Melt the butter in a sauce pan over low heat, then stir flour into butter and whisk for 1 minute. Then add stock and whisk together. Cook over medium heat until it’s thick and bubbles up, remove from heat and let cool for a few minutes. Let this cool a bit or the next step will curdle.
  4. Once the butter mixture has cooled, add the sour cream (or a substitute) and the diced chilies. Pour this over the enchiladas and add the remaining 2 cups of cheese over the top. Bake in oven for 20-25 minutes, then you may want to broil for 3 minutes to brown the cheese. Serve. Beans on the side would be perfect.
Recipe Notes

Figure about 60 Baht for the chicken, if you cook it then you have the stock, win win. The cheese, Edam, would be 180 per 250 grams, go with 1 to 1 1/2 blocks (or if you like cheese, 2 blocks), the tortillas are not cheap, about 250 to 280 Baht per package of 10. This cost per serving for 8 servings is about $2.47. Not a cheap meal, but would be good for a once in a while a meal.

Shortcut: Sour Cream.

Adapted from an internet recipe.