EASY Creamy Enchiladas for 2-4!
Ingredients
- 1-2 TBSP Olive Oil
- 4 thin 10” flour tortillas (dinner plate size)
- 4 Thin-Medium thickness chicken breasts (about 4 cups chopped or shredded)
- 24oz Jar Red Enchilada Sauce of choice (We like Trader Joe’s)
- 3-4 cloves of garlic, minced
- ½ yellow or white onion, chopped small
- 3oz good cream cheese
- 7-8oz Queso Quesadilla or white Mexican style shredded cheese
- ½ c Queso Cheese of choice, heated (We like Ole)
- Fresh Cilantro to garnish
Instructions
Boil the chicken breasts 5-10 minutes in slightly salted water until no longer pink.
Let cool slightly, shred, and separate into 4 (1cup) piles.
Meanwhile, heat olive oil in skillet & cook onion & garlic 2-3 minutes.
Add enchilada sauce to the skillet, stir and heat for about 10-15 min.
Add the cream cheese to the sauce and stir to melt completely. (Don’t boil, slow simmer is ok)
Add a spoonful of sauce to the bottom of a 7×9 baking dish & spread to cover the bottom.
Layout one tortilla and fill with 1 cup shredded chicken, 2 spoonfuls of sauce, a sprinkle of cheese (being mindful to save some for the topping), and roll by tucking in the sides first, then rolling forward as you continue to tuck the sides.
Place the filled enchiladas seam side down in the dish, repeat to roll all 4.
Pour remaining sauce over top of enchiladas, sprinkle on the rest of the cheese, and bake at 400 for 15-20 min until cheese is melted and browned a bit.
Pour the 1/2 c of heated queso cheese sauce all over the top of the enchiladas, and sprinkle with cilantro!
Enjoy!
