Homemade Cheesy Chicken Enchiladas

One thing I do know how to cook without using a cookbook is homemade cheesy chicken enchiladas. I have been making this for quite some time now and its like second nature when making it. Yes, I love Mexican foods and can never get enough of it.

I always have two pots on the stove when making this. In one pot, I put my queso white cheese, 1/2 cup of sour cream, and one 8oz package of cream cheese into the pot. I stir it around until everything is melted and in a creamy state. I then add lime juice to the cheese mixture and chili powder. If I were to actually measure I would say about three Tbl spoons full of chili powder, but since I don't actually measure what I put in, I just use my best judgement and taste it while cooking.

While the cheese is cooking in the other pot I have my chicken already cut up into 2 inch pieces and cooking in another pot. I normally only cut up 2 large boneless and skinless chicken breast.  I cook the chicken in butter and season it with some lime juice and season salt. I will cook it until it is no longer pink on the inside. Once done I will drain off any excess butter and set it to the side.

After I get the cheese the way I want it to taste, I will then add some of the cheese mixture to the chicken, leaving some of the cheese by itself. I will then mix the chicken and cheese together, mixing well. Once done I then grab more tortilla and start adding the chicken and cheese mixture and rolling it up. I will do this until all of the chicken is used.

Once done with rolling the chicken and cheese mixture, I will then add the rest of the cheese sauce on top of the rolled product. I make sure to spread it evenly. Afterwards, I add shredded cheese on top of that and place it in the oven that is set to 350 degrees. I will let cook in the oven for 15 minutes. The cheese on top should be melted and the enchilada should have a brown tint to it.

I like to top mine with tomatoes and eat it with hot sauce. I always have leftovers, so I can eat some the next day. This is something that my son Alex loves to eat as well. This is a winner in my house.

Cheesy Chicken Enchiladas

Ingredients:

• 8 Burrito Size Tortilla’s
• 1 Can of Black Beans (Cans are 15 oz, I use 1/2 can for this meal)
• 2 Cups of Shredded Colby Jack Cheese
• 1 Large Tomato, Diced or 1 Can of Diced Tomatoes
• 1 10 oz Can of Green Enchilada Sauce
• 1 Package of Taco Seasoning
• 2 Chicken Breast

Directions:

Preheat oven to 375*.

While the chicken is about 1/2 way thawed, cut the chicken into small chunks then finish thawing. In a skillet, cook the chicken breast and taco seasoning. I typically do not add any water to the chicken while it’s cooking with the taco seasoning, I use it just to add flavor to the chicken. If you do need liquid add a small amount of water.

Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas. In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese. Roll each enchilada up until the ends meet then place into the baking dish, seam side down. Continue to do this until your dish is full with enchiladas. Pour the enchilada sauce over the tortilla’s and top with all of the remaining cheese.

This will bake in the oven for about 20 minutes or until the cheese is nice and bubbly. I serve this with a side of taco rice and corn.