The Best and Easy Chicken Enchiladas Recipe
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CHICKEN ENCHILADA RECIPE INGREDIENTS
- For the Tortillas – Use fajita sized kind. I used flour tortillas but if you have a gluten intolerance corn, tortillas are totally yummy too.
- For the Filling – Chicken (duh), cream cheese, queso, cumin, and salt. Guys, this filling is EVERYTHING! Creamy chicken goodness, with a kick from that cumin and queso.
- For the Sauce – Salsa verde and sour cream. Feel free to use red enchilada sauce if the green kind isn’t your thing. Either way, it’s going to be tasty.
- I used 3 chicken breasts that I roasted myself. After shredding, I had a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!
- My queso cheese sauce was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if that happens to be cold too) to soften them both up.
- Feel free to use a red enchilada sauce in place of my homemade salsa verde one. Both are delicious!
Ingredients
- 1.25 pounds boneless skinless chicken breasts 3 breasts
- 1 teaspoon fajita seasoning or cumin
- salt & pepper to taste
- 3 tablespoons olive oil
- 4 oz. cream cheese softened
- 1/2 cup prepared queso cheese sauce I got mine from Trader Joe's
- 1 teaspoon cumin
- salt to taste
- 12 oz. shredded Mexican 3-cheese blend divided
- 7 fajita sized flour tortillas 8 inch size
- 12 oz. mild salsa verde
- 1/2 cup sour cream