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.

Mix your chicken meat with a 12-16 ounce jar of medium salsa.  Michelle swears by La Victoria, but I tend to use what I have on hand.  The salsa needs to be at least medium heat.

Once the salsa and chicken are mixed together,  fill corn tortillas with the mixture.

Roll them up and place them seam side down in a lightly greased 9 x 13 pan. Squeeze them together to fit as many enchiladas as you can into the pan.

Once that pan is full, pour a quart of cream over top of the enchiladas and top with shredded cheese.

Bake at 350 degrees for 20 – 30 minutes until cheese is melted and cream is bubbly.

Allow to set for 5 minutes before serving.

These enchiladas are definitely NOT a diet food, but they are definitely delicious.   Give them a try.  You’ll be glad you did.