Fifteen years ago I was asked to bring the “main dish” to a dinner party, which I thought was a strange request since usually guests bring side dishes, appetizers and desserts to contribute. But who was I to argue with the dinner host?
I set out to make the most delicious enchiladas in the world. These enchiladas are creamy and rich on the inside, with a host of different options for enchiladas sauces to smother the yummy corn tortillas.
The end result was chicken enchiladas with a variety of different cheeses and sour cream on the inside to create a unique spin on the traditional Mexican recipe.
This is a staple dish in our home. As I have mentioned in previous Foodie Fridays, it is difficult to please all four of my children at the same time during dinner, but this recipe for Cheesy Chicken Enchiladas does just this.
This recipe makes two trays of eight to ten enchiladas – enough for two dinners. I freeze one tray to bring out on a night when preparing dinner is not on the agenda.
These Cheesy Chicken Enchiladas are perfect for a family dinner or any dinner party.
- 4 ounces Cream Cheese, softened
- 1/2 cup Sour Cream
- 2 cups Grated Cheddar Cheese
- 2 cups Enchilada Sauce like Trader Joe's Enchilada Sauce or Amalia's Cocina Authentic Enchilada Sauce
- 2 cups Shredded Chicken (I like to use a rotisserie chicken)
- 1 cup Frozen Corn Kernels, thawed
- 1 teas Cumin
- ¼ teas Red Pepper
- Salt And Pepper
- Corn Tortillas
- Preheat oven to 325 degrees.
- 1. In a medium bowl cream together the cream cheese and the sour cream. Stir in 1 cup of the grated cheese.
- 2. In a second bowl, stir together the chicken, corn, cumin, red pepper, salt, pepper.
- 3. Spread 1 cup of the enchilada sauce divided evenly over the bottom of each baking dishes. Place a heaping spoonful of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
- 4. Pour the remaining enchilada sauce over enchiladas, spreading to coat them all. Sprinkle the remaining cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance.
- 5. Transfer to preheated oven and bake for 20-25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil before service.
- In order to easily roll the enchiladas, I microwave the tortillas until they are very hot. This makes them easy to work with.
Megan Woolsey is a the co-editor of Multiples Illuminated, writer, and publisher living in Northern California with a very supportive husband and a wild bunch of red-headed children – a set of triplets and their big sister. Megan has been published in The Huffington Post, Scary Mommy, BLUNTmoms, Bonbon Break, Mamalode, In The Powder Room and is an essayist in two anthologies.