Not the perfect cook: Easy chicken enchiladas
We're all busy these days. Between work, deadlines, homework, music lessons, baseball practice, track meets, conference calls, birthday parties and just life in general — we can find our grocery lists and dinner menus lost in the shuffle. But with just a little planning, a homemade meal can actually become an easy task and deter you from making dinner reservations or pulling into the drive-thru.
Chicken enchiladas can be such a labor-intensive dish. You want the authentic heat and flavor, yet you might not have all day to chop, roast, stew, simmer and bake. Enter, this recipe! I sometimes feel embarrassed when friends gush over my enchiladas. I feel that I should whisper something like, "I'm so glad that you enjoyed them, but I have a confession — they are crazy easy and take no time to make!" I am not the perfect cook but I can put a perfectly good meal on the table and I know that you can, too!
Quick and easy chicken enchiladas
Serving size 4-6
- 2 (14-1/2 ounce) cans diced tomatoes with chilies
- 12 ounces cream cheese
- 3 boneless skinless chicken breasts, cooked and shredded
- 9 (6 ounce) flour tortillas
- 1/2 cup to 1 cup queso fresco or shredded Mexican cheese
- Heavy whipping cream (approximately 1 tablespoon)
- Preheat oven to 350 degrees F.
- Grease a 9 x 13-inch pan and set aside.
- Pour canned tomatoes through a colander to drain liquid.
- In a medium saucepan, heat tomato mixture and cream cheese until it is melted.
- Stir in shredded chicken and remove from heat.
- Spoon mixture down the center of flour tortillas, roll up and place seam side down in greased dish. Repeat with remaining mixture.
- Crumble queso fresco or sprinkle Mexican cheese over tortillas.
- Drizzle heavy cream over top.
- Bake for 30 to 40 minutes.
Cook's note: A rotisserie chicken may be substituted for the chicken breasts.