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Creamy Chicken Enchiladas

Enchiladas will always have a special place in my heart, because when I was younger (pre-driver's license) and my dad would drive me home from swim training, we'd always stop at this hole-in-the-wall place called Tippy's Tacos and I would get cheese enchiladas with a Dr. Pepper. I can still taste how delicious those "enchies" were after a hard workout in the pool. As I got older, enchiladas are still my favorite thing to order when I go out for Mexican. My tastes have changed slightly, and now chicken enchiladas with mole sauce are my fave (though my first attempt at homemade mole sauce tasted like burned rubber, so that recipe will take some time).

This recipe comes from two of the best neighbors in the whole world, the Frascas, and is made with traditional canned sauce for ease, though stay tuned, because I'm determined to master the art of homemade sauce. For now, enjoy these creamy, garlicy, delicious baked ones! Ingredients:

  • 2 TBS Vegetable Oil

  • 1/2 medium Yellow Onion, chopped

  • 8oz 1/3 less fat Cream Cheese

  • 1 tsp Garlic Powder

  • 1 tsp Chili Powder

  • 3 boneless, skinless Chicken Breasts, cooked & shredded

  • 3/4 cup Salsa

  • 1 1/2 cups Sharp Cheddar Cheese (plus extra for topping)

  • 2 sm cans or 1 lg can Enchilada Sauce

  • 6-8 Flour Tortilla Shells


  1. In a covered casserole dish, microwave or bake the chicken breasts until cooked through (about 8 minutes in the microwave, turning halfway through, OR 30 minutes in the oven, turning halfway through). When chicken is cooked, remove from dish and shred with two forks

  2. Preheat oven to 350

  3. In a large skillet, heat oil over medium heat and sautee onions until translucent

  4. Turn off heat and add cream cheese, garlic powder, chili powder, shredded chicken, salsa, and shredded cheddar

  5. Pour 1 can (or 1/2 the large can) of enchilada sauce in bottom of 13x9 baking pan

  6. Fill the tortilla shells with the chicken mixture, rolling, and placing seam-side down in the pan as you go (depending on how big you make them, you'll either get 6 or 8 in a 13x9 pan)

  7. When all enchies are in the pan, cover with remaining sauce and remaining cheese and bake for 20 minutes

  8. Serve with Mexican Rice

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