Chicken Enchiladas

Very tasty and makes a lot so you can freeze for later or give to others. 

I usually use a 13x9 and two foil 8x8 pans for freezing when I make this and there is still filling left over which is good for putting on top of salads or giving to little ones:) You can also use a 7x11 and 3 foil containers. 

When cooking the chicken, I usually cook it in a crockpot on low that morning with a little salt and a minced clove of garlic and just a little water so that it's easy to shred and prepared for when I come home to make the rest. Or you can bake the chicken at 350 for 30 minutes seasoned with garlic powder and salt. Then shred with two forks after its baked

This is not super spicy but you can make it hotter if you like. Just add things like diced jalepenos or Tabasco sauce to the chicken filling. 

The tortillas: I use white or yellow corn tortillas. They are smaller than the normal taco tortillas. I have tried wheat tortillas and they just don't hold up as well. They ended up splitting after you rolled them and added them to the dish. The corn tortillas usually come in a pack of 30. I always warm them all, because I never know how many I will use and sometimes they end up breaking or tearing while handling them. WARMING THEM IS KEY!  

If you decide to freeze, just line the tops with foil and in permanent marker write on top "Chicken Enchiladas: thaw in refrigerator over night and then bake loosely covered at 350 for 15 minutes and then uncover for the last 15 minutes until bubbly.

3 chicken breasts (1&1/2-2 lbs total),

Garlic clove, minced 

Dash of olive oil 

Water

Salt

1 pack of flour tortillas (about 30)

2 small cans of Mild Enchillada sauce

1 Tbsp. Olive oil

1/2 onion, chopped

1 - 8oz pack of cream cheese, cubed

1tsp each of garlic powder, cumin, chili powder

1/2 cup salsa, or more

1/2 cup canned corn, drained (fresh corn is great too)

1 14oz can of diced tomatoes, no salt added (you could use the diced tomatoes with chilies if you like it spicier)

2 (or more) cups of shredded sharp cheddar cheese

1 can black beans, rinsed and drained

For corn salsa: 

1 can of corn plus rest of can from above, drained

1/4 cup chopped cilantro, or less 

1/4 cup red onion, chopped

1 Tbsp. Lime juice

1/2 tsp salt

2 Tbsp of butter

1. Cook chicken as directed above.
2. Heat Oven to 350. 
3. Heat olive oil in a large high lipped skillet over medium heat. Add onion and cook 2-3 minutes until translucent.  Add spices, stir. Add cubed cream cheese and stir until melted. Then add shredded chicken, salsa, corn, black beans, and tomatoes. Take off the heat and add 1&1/2 cups of the shredded cheese. Stir all together till combined.
4. Put just enough enchillada sauce in the bottoms of two 9x13 pans to cover the bottom of each pan, but not deeply. 
5. Take a tortilla, add chicken filling, wrap together and place seem side down into enchillada pan. Repeat until you have filled each pan or run out of something. Pour remaining enchillada sauce over top of enchilladas (it shouldn't cover every inch of the tortillas). Sprinkle more shredded cheese over top of the casserole. Bake uncovered for 30 minutes. 
   

While casserole cooks make corn salad. Put all ingredients in a microwave safe bowl and heat in microwave for 2 minutes, stiring in between. Just enough to heat the corn and melt the butter. Serve over top of enchilladas or on the side. 

I tried to take a picture but the casserole was eaten to quickly. Enjoy!