Stillme passed on a version of this recipe to me. I've made it twice and modifed it. It's delicious and quick and perfect for company. In fact, a bachelor friend of ours (who doesn't cook) asked for the recipe. He said it was comparable to the enchalada he had hile living in SoCal.
From my rusty memory
1 package (10) soft taco shells/ tortillas (note: you can use corn, but wheat works best)
1-2 14 oz cans enchalada sauce (red or green) if you like your enchaladas saucey use two cans.
4 oz can diced green chilis, drained
8 oz block of cream cheese
1 pound chicken breasts, cubed or cut into small pieces
3/4 cup shredded cheddar cheese
1. Cook chicken in oil in a pan until nearly done. Add chilis and cream cheese to chicken and cook until cheese is melted.
2. Add chicken, chili, cheese mix to tortillas. Roll and place tortillas seam side down in an 8x10 baking dish.
3. Pour enchalada sauce over tortillas and add shredded cheese to top.
4. Bake in 350 degree oven for 15 minutes.
Serve with spanish rice, black beans, and corn.
That time we went to Tofino
3 years ago