I love Mexican food.
I love going out to Mexican restaurants.
When I was pregnant with the girls, I was always begging to go out to eat so I could dive into a big plate of steak fajitas, chile rellenos...you name it I loved it. My favorite was always the chicken enchiladas. MY FAVORITE!!!!! Well, I could never pass up all the yummy salsa either.
I make plenty of Mexican food at home if you consider tacos and fajitas to classify as plenty. They always turn out good. I've got the fajitas down to an art. Mmm...mmm! But the enchiladas...not so much.
As much as I love them, I've just never been the best at making them in my own kitchen. The hubby has always said they're just not right, so I've avoided putting them on my menu plan for quite some time to side step any the disappointment.
I've tried many recipes. Easy and quick ones. Complex ones. Cream of chicken soup ones. I've tried them all. Well, this pregnancy is no different than the first. I'm craving some Mexican food like you wouldn't believe. I would be happy as a pea eating fajitas for breakfast. Seriously! I thought that I should give this meal another chance despite the past outcomes.
My belly It deserve s it right? Ha!
I looked at a lot of recipes on Pinterest and off. I picked them apart for likes and dislikes. I remembered the recipes from the past and what we didn't like about the turnout and came up with a winner. No joke! This is a whopper of a recipe and one that is going in my recipe book for a lovely staycation. Even the hubby agreed that I finally got it.
I even whipped up some Mexican rice to go with it, that of which I didn't write down the how-abouts. But no worries, all details concerning the enchiladas were recorded. All of them!! I'll admit, I was hesitant when it came time for the first bite given my history with the meal and all. This time, though, I was able to give myself a big pat on the back and devour the whole serving. You can tell it was a big hit..there was only one enchilada left.
Are you struggling with an enchilada drought at your house? Well, take a gander and see if this recipe is a winner for you too. If so, click up your heels and do the enchilada boogie with me. Carry on.
Cook Time: 25-35 minutes
1 1/2-2 chicken breasts
5-6 small flour tortilla shells (corn would be fine too)
1 can enchilada sauce divided
1 can green chiles divided
1/2 small onion diced small
1 T milk
1/4 cup milk
2 jalapeno peppers
2 oz cream cheese, softened
1/2 t garlic powder
1/2-1 t cumin
1/2 t onion powder
1 cup or more of shredded cheddar cheese (this is really up to you on how cheesy you like things)
1/4 cup milk
1/2 can enchilada sauce
1/2 can green chiles
1/2-1 t cumin
Combine all ingredients, simmer on stove while putting the stuffing together.
- Pour half of the enchilada sauce and chicken into a pan and bring to a simmer. Simmer low until cooked through. Remove from the sauce and shred. Set aside.
- In a saute pan, cook the onions and jalapeno peppers until soft. Set aside with chicken.
- Mix cream cheese, 1/2 can green chiles, 1/4-1/2 cheddar cheese, 1 T milk, garlic powder, onion powder. Add in the chicken and onion/pepper combo. Combine.
- Take the stuffing and place in the center of a tortilla shell, place in a greased pan seam side down.
- Pour the sauce over top and bake in oven for about 20-25 minutes. Remove and sprinkle cheese on top and put back in oven to melt cheese. Once the cheese is melted, remove and allow to sit for about 5 minutes then DIG IN I SAY!!!!!!!