I do not usually follow a recipe when I make enchiladas. I just make it however I feel like it that day. Sometimes I use beef, sometimes chicken. I sometimes put beans and rice in it and other times I do not. I never really keep track of what I have done.
But Saturday night for dinner I made a pan of enchiladas that my whole family loved. My husband thought that they were the best that I have ever made. That may be a bit of an exaggeration, but they were good. So, I decided that I better make note of what I did. That way I can make them again and have them turn out the same. So, this post is a note to myself. I hope you enjoy it too.
I know these are not authentic. They are definitely a version done by an American. I am sure a Mexican would not be happy with my enchiladas, but they really are good, even if they are not authentic.
Three Cheese Chicken Enchiladas
- 1 1/2 cups shredded jack cheese
- 1 1/2 cups shredded cheddar cheese
- 3 ounces of cream cheese softened (I know that this is not authentic but it made them really creamy and good)
- 1 19 ounce can of red enchilada sauce ( I use homemade enchilada sauce)
- 2 cups of cooked shredded chicken
- 8 to 1o flour tortillas
- Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup (or so) of enchilada sauce, and chicken.
- Mix until well combined.
- Pour about 1/4 cup of enchilada sauce into a 9×13 pan and spread it around.
- Then place about 1/4 cup of filling into each tortilla shell ( I just guessed on the amount here, it may have been 1/3 cup).
- Roll up and place in pan.
- Pour remaining sauce on top and sprinkle with the rest of the cheese.
- Bake at 350 for 25 minutes or until heated through.