We love mexican type food around our house! Enchilada night is a favorite in the Callihan house. I’ve slowly developed this recipe over the years and here it is for you today! Enjoy!
- 3-4 chicken breasts, cooked and shredded
- 1 can diced Rotel tomatoes
- 1/2 onion diced
- 1 1/2 teaspoons minced garlic
- 8 oz. cream cheese
- 2-3 cups shredded cheese
- 1 bunch of fresh cilantro, chopped
- 1 jar enchilada sauce
- 1 teaspoon cumin
- 8 flour tortillas
- salt and pepper
Preheat oven to 375 degrees.
Boil chicken until fully cooked.
While chicken is cooking sauté onion and garlic in 1 tablespoon oil.
Shred chicken and set aside.
Side note: If you own a kitchen aid mixer and haven’t yet used it to shred chicken you absolutely must next time you need shredded chicken! I used to dread shredding chicken for any recipe. It takes just a few seconds in the mixer and its done! No hand cramps to worry about!
Add canned tomatoes and mix thoroughly.
Sprinkle in half of the shredded cheese and then add chopped cilantro to mixture.
Then add shredded chicken, cumin and salt and pepper to pan and mix all together well. It should look like this picture.
Pour enchilada sauce on top. You can add as much or as little enchilada sauce as you’d like.
Lastly, sprinkle with remaining cheese.
Spray aluminum foil with baking spray and cover enchiladas with foil.
Bake at 375 degrees until heated through, approx. 30 minutes. Uncover for the last 10 minutes to allow cheese to brown slightly. Enjoy!