I came up with this recipe after tasting the most delicious enchiladas at a local Mexican restaurant.  I decided I wanted my own unique version with lots of cream cheese.  I think you and your family will really enjoy these.  And it’s also a BIG hit with the kids.

 

 

5-6 boneless chicken breasts

24 corn tortillas

1 medium onion, chopped finely

2 cloves garlic, minced

2-4 jalpenos, finely chopped

1 cup of your favorite salsa

3 Tbs. tomato paste

1c. water

a sprinkle of sugar

1 can fire roasted tomatoes (chopped or crushed)

1.5 lbs. finely shredded mexican cheese (colby jack is fine too)

1 bunch cilantro

2 packs softened cream cheese

1 c. sour cream

 

1.)Cook chicken in crock-pot all day till done.  For a speed method you could just boil it.  Once chicken is cooked, shred it.  In separate bowl mix cream cheese and sour cream until blended; add chicken to this mixture and salt to taste.  Set chicken mixture aside.  

 

2.) Next saute your onion, garlic and jalepenos.  Be careful not to inhale too deeply while doing this because the jalepenos give off and intense vapor for your lungs that will cause you to cough.  Next turn off the heat and add 1 c. of your favorite salsa.  Dissolve 3 Tbs. of tomato paste into 1 c. water, add to pan.  Add fire roasted tomatoes.  Taste sauce and add salt and a sprinkle of sugar to get your desired flavor.

 

3.) I found a great way to bring out the flavor of your corn tortillas via the internet.  It really makes this dish yummy.  This may seem like a bother but really only takes a few minutes and is worth the time.  In a large fry pan at high heat add 3 Tbs of oil.  Add a tortilla to the pan.  Cook for a few seconds then lift up that tortilla with a spatula, add another tortilla underneath.  Continue this process by adding another tortillas to the bottom adding more oil as needed.  This helps to soften your tortillas.  Now remove all tortillas from the pan and set on a paper towel.  Begin browning each tortilla by tossing in back into the skillet for a few seconds on each side and until it’s getting slightly brown and toasty.  Remove and set on a paper towel to remove any extra oil.  Do this for the remaining tortillas to achieve browning.  This process is an excellent way to soften and brown your tortillas without using a lot of fat.  Sounds like a pain but it’s not and is well worth the few minutes it takes.

 

4.)Spray the bottom of your large casserole pan with non-stick cooking spray.  I use 2 pans 1 lrg and 1 small so I can make a “non-spicy” pan for the kiddos.  (If you are doing this, make sure your divy out a bit of your red sauce before adding the jalepenos to it.)  Take a tortillas a cover 2/3 of it with chicken mixture, then roll and place in the pan seam side down.  Continue until all tortillas are rolled.  Add a light layer of shredded cheese on top of enchiladas, then cover with sauce.  Add remaining cheese.  Bake for 15 minutes in a 350 degree oven. Garnish with chopped cilantro.   Yummy side dishes include refried beans, chips and guacamole, spanish rice etc.