Today I’m sharing a wonderful recipe from Mama with you. She made these for us back shortly after my accident (thus the name, Mama has a fun sense of humor!) and Ricky and I cleaned the dish! She and I took these photos back when I was still completely in a wheelchair, so there isn’t an up close photo of the final dish – BUT I had an idea!
I was thinking...I LOVE it when y’all share recipe photos with me on my Facebook page. You make me so hungry and it is such an honor knowing that you made a recipe I shared! So how about it? If you make this dish, I’d love to see your photos! Share them to my Facebook Wall and I’ll add them in at the bottom of this post!
Let’s get cooking!
To begin with, you’ll need: Chicken, cheddar cheese, cream cheese, can of mild enchilada sauce, flour tortillas, and a wee bit of salt. There is usually an ingredient photo but Mama and I had a lot on our plates when we made these The entire recipe is at the bottom though, as always.
Preheat oven to 375 degrees. Boil chicken until tender. Drain.
Shred chicken. (Mama shreds hers in my stand mixer using the paddle attachment but you can use two forks*. Click here to see a video I made showing how easy that is). It is easier to shred when it is warm.
Spray a 9×13 baking dish with cooking spray.
*We are using an 8×8 pan because Mama made one dish for her house and one for mine.
Pour 1/4 cup enchilada sauce into dish and tilt to cover bottom.
Add 1/3 of cheese, 3/4 cup of enchilada sauce, and salt to chicken and stir to combine.
Set aside.
Spread a thin layer of cream cheese on a flour tortilla.
Put about 3 tablespoons of chicken mixture down the center of tortilla.
Roll up tightly.
Place in dish lining up across the bottom until you have all twelve enchiladas made and placed in baking dish.
Again, you are seeing half of the recipe.We made two 8×8 pans instead of one 9×13
Cover enchiladas with enchilada sauce and then remainder of cheese.
Bake at 375 for about 20 minutes or until bubbly.
Serve with jalapeño slices, diced tomatoes, and sour cream.
Enjoy and please share your photos on my Facebook if you make this dish!
I’d love to see them and add them to this post.
Up close photos of the dish are great but if you want to share a photo of your family sitting around the supper table eating them, that’s good, too!
Saddle Up Chicken Enchiladas
Ingredients
- 2 large chicken breasts
- 8 oz. cheddar cheese, shredded
- 8 oz. cream cheese, at room temperature
- 19 oz. can enchilada sauce, mild
- 12 small flour tortillas
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Boil chicken until tender. Drain. Shred (I shred mine in my stand mixer using the paddle attachment but you can use two forks). It is easier to shred when it is warm.
- Spray a 9×13 baking dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and tilt to cover bottom.
- Add 1/3 of cheese, 3/4 cup of enchilada sauce, and salt to chicken and stir to combine. Set aside.
- Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of tortilla. Roll up tightly. Place in dish lining up across the bottom until you have all twelve enchiladas made and placed in baking dish.
- Cover enchiladas with enchilada sauce and then remainder of cheese.
- Bake at 375 for about 20 minutes or until bubbly.
- Serve with jalapeño slices, diced tomatoes, and sour cream.
Makes one 9×13 dish full or two 8×8 dishes full. Can be fully prepared and placed, covered, in the refrigerator to bake within one to two days.
2.2
http://www.southernplate.com/2013/10/saddle-up-chicken-enchiladas.html
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