Traditional Homemade Tex-Mex Comfort Food
by Kelly R. Smith 
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Enchiladas are originally from traditional Mexican cuisine, but the ones I make have sort of crossed the border to Tex-Mex. They can be filled with a variety of ingredients, including meats, cheese, beans, potatoes, vegetables, or usually, a combination. The sauces are usually chili-based sauces, like salsa roja, various moles, or cheese-based sauces, like chile con queso. The recipe I present here is the one I made a couple of nights ago, but feel free to indulge in modifications!
Chicken Enchilada Ingredients
- 6 – 8 whole wheat tortillas
- 1 lb. cooked, shredded chicken; I simply used a rotisserie chicken from the grocery store to expedite the process.
- 3 oz cream cheese at room temperature
- 1/2 cup sour cream
- 4 – 4.5 oz diced green chilis with their juice
- 1 14 oz. can oz mild red or green enchilada sauce
- salt and pepper to taste
- 1/2 cup diced red onions
- 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack)
- 1/4 cup chopped green onions or chives
- Optional: chopped jalapeno, serrano, or (whew) habanero peppers to taste
Enchilada Preparation
- Preheat the oven to 400°F.
- Grease a 9×13 casserole dish.
- Add all ingredients except for the cheese and the chicken into a large mixing bowl.
- Mix completely.
- Transfer 1/3 of the mixture into another mixing bowl.
- Add the chicken and 2 cups of your cheese to the 2/3 bowl and mix in well.
- Generously add contents of the 2/3 bowl to the center of each tortilla and roll up tortillas tightly. Arrange them in your dish as you go.
- Pour the reserved 1/3 of sauce over the tortillas, spread well, and top with the remaining 1/2 cup cheese (you can add more cheese if you desire).
- Cover the dish with foil and bake at 400˚F for 35 minutes.
- Remove and enjoy!
I hope you enjoy this Cheesy Chicken Enchilada recipe as much as we do. I always get an opinion from She-Who-Must-Be-Obeyed and this dish got two thumbs up! Next time I’ll experiment a bit more. The basil in my garden is really taking off now so…
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