There are four different ways that I make Enchiladas. And, of course, I think that they are all delicious.
In fact, I am so partial to my own Enchilada recipes that I have never ordered Enchiladas when dining out.
My very favorite recipe is my
Baja Chicken Enchiladas.
Amazing Goodness. Seriously.
With a prep time of 30 minutes these delicious Enchiladas can be ready to serve in just under an hour.
15 Corn Tortillas
4 Chicken Breasts, Cooked & Shredded
1 Cup Shredded Cheese, Mexican Blend
1 Package Cream Cheese
1 1/2 Cup Sour Cream, Divided
3 Tablespoons Diced Jalapenos
2 Tablespoons Jalapeno Juice
1 Tablespoon Butter
1 1/2 Teaspoon Minced Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Ground Pepper
Over low heat, melt Cream Cheese, 1 Cup Sour Cream, Jalapeno Juice, and Butter in medium sauce pan. Stir occasionally.
Fry Tortillas in 4-5 tablespoons of Olive Oil, heat until edges are golden.
Shred Chicken then mix Cheese, 1/2 Cup Sour Cream, Jalapenos, Garlic & Salt with Chicken in a medium bowl.
Spray 9×13 Baking Dish with Cooking Spray.
Add a couple heaping tablespoons of Chicken Mixture to each Tortilla, roll and place seem side down in baking dish.
Pour Cream Cheese mixture over the pan of Enchiladas. Top with Ground Pepper.
Bake at 375* for 20 minutes. Garnish with Cilantro, Olives and/or additional Jalapenos.