I love enchiladas, but enchiladas can be somewhat complicated to make. Recently, while I was standing by the tortillas in my local grocery store, I ran into Michelle, a friend of mine from church. After a few minutes’ discussion, she and I realized that we were both making chicken enchiladas for dinner that night, so we shared recipes. I was shocked to discover that her recipe was composed from only 5 ingredients and that she didn’t use enchilada sauce.
I was intrigued, so I made her enchiladas for dinner that night and they were a success. Here is her top secret recipe.
First, cook 2 pounds of chicken meat. Michelle just throws boneless and skinless chicken breasts on the grill and then chops them up. I opted to use leftover cooked chicken that I removed from the bones and shredded.
Once the salsa and chicken are mixed together, fill corn tortillas with the mixture.
- 2 pounds cooked chicken, chopped or shredded
- 1 16 ounce jar medium salsa
- 1 quart heavy cream
- 1 dozen corn tortillas
- 8 ounces shredded cheese, Jack, cheddar, etc
- Chop or shred cooked chicken
- Mix chicken with Salsa
- Spoon chicken mixture into tortillas and roll up, placing them seem side down in 9x13 baking pan.
- Once pan is full, pour cream over enchiladas
- Top with shredded cheese
- Bake for 20-30 minutes until cheese is melted and cream is bubbly.
- Let stand 5 - 10 minutes before serving