Trisha Yearwood shared her chicken enchilada recipe with me a few weeks ago, and I’ve made the things multiple times since.
OK, I got the recipe off the food network site, but I watched her make them, and she was talking to me as she cooked, so I think we’re buds now.
I’ve altered some things from her recipe (friends can do that), but the cream cheese factor is the unique ingredient and that’s her idea, so she still gets the credit. I’ve changed the chicken prep part, so that’s my part. I think we collaborate well. (NOTE: If you want to brine the chicken first, see instructions at the end of post.)
GROCERY LIST for this dish:
- 2 plump Chicken breasts, semi-frozen
- 1 Taco Seasoning pkt.
- 1 T. Oregano
- 1 chopped Onion & desired amount of chopped Garlic
- 1 Ranch Dressing Seasoning pkt.
- 4 oz. Cream Cheese
- Small can green chilies
- 6-8 Flour tortillas
- 4 C. Shredded Cheese (Monterey Jack or Cheddar, or a mix)
- 1 jar Picante Sauce
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Here we go…
CHICKEN PREP:
Slice the chicken into THIN slices. NOTE: Semi-frozen chicken is very easy to cut into THIN SLICES. You can slice fresh or unfrozen chicken, but the thinnest (and therefore most tender) slices will be garnered from partially frozen breasts.
In a large bowl, toss the sliced chicken with the Taco seasoning and oregano.
In saute pan, add 3 T. olive oil and saute the chicken slices along with chopped onion and desired amount of chopped garlic. The chicken will cook fast because it is thin.
SAUCE:
As soon as the chicken is no longer pink, (don’t overcook the chicken – it’s going to sustain more heat in the oven) sprinkle half of the Ranch seasoning pkt.over the chicken and drop in the cream cheese.
On low, stir in these ingredients until the cream cheese is melted and the mixture is smooth.
Stir in half the can of green chilies. (If you like things spicy, you can add the whole can.)
Set aside mixture to cool.
WRAP-UP
Preheat oven to 350 degrees. Spray a 9 x 12 baking dish with cooking spray. Set aside.
Lay tortillas flat on a clean dry surface and spoon about 3 tablespoons of the chicken mixture down the center of each. Depending on how full you stuff each tortilla, you will get between 6-8. (I find 6 is a good portion/number for us.) Sprinkle with cheese and roll up the tortillas, folding in the sides. Lay seam-side down in the prepared baking dish.
Spread picante sauce over the top, covering every tortilla well. Sprinkle the cheese over the sauce.
Bake until browned and bubbly, about 30-45 minutes.
Cool 10 min. before cutting into the tortillas; this allows the juices to thicken.
I was never an enchilada fan, but I love these.
Trisha and I are a pretty good team. 🙂
OPTIONAL: Brining the chicken first produces a very tender bird. To brine, stir 4 t. of sugar and 4 t. of salt into 4 C. of cool water. Slide the chicken into the brine, cover, and refrigerate for 1 and 1/2 hours. Proceed with recipe.
