I tried quite a few enchilada recipes in my research for the 365 Recipe Project, including one that was touted as the “best ever” on Pinterest (which is actually usually totally inaccurate, so, rookie error on my part.) But all of them left me cold. So soggy. But then my mother-in-law mentioned that my sister-in-law had made some really good ones, so I snagged her recipe.
1 small onion, chopped
1 small bell pepper, chopped
1 tablespoon butter
1 teaspoon each chili powder, garlic powder, and cumin
1 package cream cheese, room temperature
3 boneless, skinless chicken breasts, cooked and shredded
3/4 cup salsa, plus a little additional
2 cups shredded cheddar
About 5 flour tortillas
1. Preheat oven to 350F. In a large frying pan over medium-high heat, cook pepper and onion in butter. Stir in spices, then reduce heat to low, add cream cheese, and cook until melted. Add chicken and salsa.
2. Remove from heat. Spread a thin layer of salsa in a 9×13″ baking dish. Spoon mixture into tortillas, wrap, and line up in baking dish. Cover with salsa and shredded cheese.
3. Bake for 15-20, broiling for a minute or two to brown the cheese if desired. Serve with sour cream and salsa to dip.
Yum. I loved these. The cream cheese flavour was really nice. I should note though that I used very little salsa on top so they were more crispy; just a thin layer like on the bottom of the dish instead of pouring it over. So maybe not the most authentic enchiladas, but definitely ones that are going into the rotation.