So I fell off the blogging train for awhile there. I, umm, got lazy. I also got obsessed with Phillippa Gregory which lead to an obsession with The Tudors and well, when you spend all day and night reading and/or watching historical fiction, that leaves little time for things like blogging. Or cleaning. Or anything really.
Anyway, I made these enchiladas last night and then my husband came home after PT this morning and was all, “When are you blogging those enchiladas? Are you doing it today? When are you doing it?!” so here we are. They’re that good. He wants to share the recipe with everyone he knows apparently.
This was such a quick meal too. Last time we had the grill on, I had my husband cook a couple extra pieces of chicken for me specifically for these and that made it even quicker. You could do the same or even pick up a rotisserie chicken.
Seriously good, I promise. I’m really loving the sweet, sweet corn paired with spices right now and this was the perfect example of that.
- 5 ounces cream cheese softened
- 1/4 cup sour cream
- 10 ounces enchilada sauce canned is just fine
- 1 cup shredded cheddar cheese divided
- 1 cup shredded monterey jack cheese divided
- 2 cups cooked shredded chicken
- 1 cup fresh or frozen corn kernels
- 4 ounces diced green chiles
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 4 scallions thinly sliced
- 10 8- inch flour tortillas
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Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
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In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
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In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
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Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
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Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
These are my favorite enchiladas in the entire world. And now that you blogged about them, I really, really want them for dinner tonight.
Mmm I love cream cheese, it’s probably my favorite ingredient. I bet these are fantastic!
These enchiladas sound so easy. I’m thinking of roasting a chicken this week and I could use the leftovers to make this. Yay! :)
Funny, Phillippa Gregory caused me to have a brief obsession with the Tudor’s as well!
See here’s the thing. You’re one of the few blogs that I read that posts MORE than just wonderful sweets. So when I go through things that I’ve starred from cooking blogs when I’m looking for dinner ideas, if you aren’t around, I see nothing but cookies and ice cream and cupcakes. So, I need you around – kay? :D
Even though this may led to less blog posts, check out (watch/read) Game of Thrones if you’re liking historical fiction. It can be a little grimy/gory/violent (for my taste) but it’s got great characters and a great story.
Oh my goodness, I eat cream cheese by the spoonful. I am already envisioning myself eating an entire plate of these babies. Ooo and with beans and guacamole. YUM :D And bah, even when you don’t blog for a bit, there is plenty here to come all of us occupied. I was clicking through your archives not long ago and having a jolly good time, haha.
Wowza- these look amazing! I was seriously just thinking about my sour cream chicken enchiladas the other day and these would be a great switch up!
This looks so flavorful – I love all of the things going on in this recipe but it is still simple/easy to make! :) Yum!
Oh, they look good! Very good! And I love Tudor history so I don’t blame you for the obsession!
You can’t go wrong with enchiladas. These sound great!
I am so glad your husband insisted that you share this recipe. I will be making these this week!
We made these for dinner tonight after hearing everyone at the office (I work with your mother) rave about them. They were soooooooooooo good! Thank you for posting this recipe. I’ve also shared it on my Facebook page to get the word out.
Yum! These sound good!
Wonderful recipe!! No wonder your Hubs wanted you to share!!
Thank you!! And salutes from a Navy mom!
First of all using sauce from a can is disgusting… Because it doesn’t even taste the way the sauce suppose to… And enchiladas are made with corn tortillas… Not flour… Then it’s a burrito!!! Nasty ass recipe… Learn how to make real enchiladas with homemade sauce and CORN tortillas… Then post that recipe
I am so very sorry that a silly recipe has made you so angry. Perhaps you should steer clear of my blog from now on. Thanks! :)