This recipe is easy and one of our family's favorite dishes. It does not take hours to make either. In just 40 minutes, this taste-tempting version can be on the table and ready to enjoy.
And if you like enchiladas, check out my Beef Enchilada recipe too.
And if you like enchiladas, check out my Beef Enchilada recipe too.
Homemade Chicken Enchiladas
1 c. Mexican style shredded cheese
1/2 c. Ranch dressing
12 flour tortillas (8-10")
1 pkg. (8 oz.) cream cheese, softened
1 pkg. taco seasoning
1 can diced tomatoes, drained
1 jar salsa con queso
1 can corn
2 T. milk
Preheat your oven to 350. Spray a large cookie sheet with cooking spray. Set aside.
In a medium sized bowl, mix together the cream cheese, taco mix, cheese and milk. If you want to use canned shredded chicken you can. Then stir in the chicken, tomatoes, ranch and corn. If I use canned chicken, I use 2 large cans and 1 small can.
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| The filling for the enchiladas. |
Now, spoon about 1/2 cup of filling (or however much you prefer) onto a tortilla and roll up.
Place seam side down in your prepared pan.
Open up the salsa con queso and pour over the top of the enchiladas.
Bake for 12 minutes. Makes 14 enchiladas. We love to serve this with a side of homemade refried beans and yellow rice or even Spanish rice with some Mexican street corn.
Other Mexican style recipes I have shared include:
These look delicious! I would make the beef ones because my husband is not a fan of chicken in many meals. Thanks for sharing.
ReplyDeleteThank you for saying so Carol.
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