I didn’t get you the recipe yesterday and today is Thoughtful Thursday. Lately Cindy has been talking about Heritage, so I will share one of the things I inherited from her….a recipe! This is one of my favorite dishes, so make sure you get a copy before she makes me take it down (Love you Mom). I present, one of the dishes I grew up with (maybe with some prodding I will release the OTHER chicken enchilada recipe).
- 1 Cup chopped onion
- 2 Tbsp. vegetable oil
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp.Ground Cumin
- 1 Package of Cream Cheese 8oz
- 6 Cups shredded, cooked chicken (2lbs. – see tip)
- 3/4 Cup salsa
- 2 Cups (or 8oz) cheddar cheese, shredded
- 1/4 Cup chopped black olives
- 16 Corn tortillas
- 2 cans of enchilada sauce (14oz cans)
- Heat oven to 350 degrees. Have 2, 11X7″ baking dishes ready.
- In a large sauce pan, cook onion in oil 5 minutes or until translucent. Stir in Garlic Powder, Chili Powder, and Cumin. Add Cream Cheese and cook over low heat, breaking cream cheese into chunks with a wood spoon until melted. Add Chicken and Salsa. Stir over medium heat 2-3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of Cheddar Cheese and the Olives.
- Wrap Tortillas, in stacks of 8, in foil. Heat in oven 8-10 minutes until warm and pliable.
- Spread 1/4 cup Enchelada Sauce over bottom of each baking dish. Spoon 1/3 cup Chicken Mix slightly below the center of each warm Tortilla. Roll Tortilla up from bottom and arange in the baking dish seam side down. (can be made ahead at this point, covered and refrigerated up to 3 days)
- Top with remaining Enchelada Sauce and sprinkle with remaining Cheddar Cheese. Bake 15-20 minutes (30-35 minutes if refrigerated) until hot and bubbly.
Tip: To get 6 cups of cooked shredded chicken, start with 6 lbs. cut up broiler-fryer chicken or 2 large whole chicken breasts (about 1 1/2 lbs. each).