When I was growing up, I loved to cook. I’m not sure if Josh believes that, but it’s true.* I remember always watching cooking shows and wanting to try different recipes growing up. It was a great creative outlet for me. After serving an LDS mission and living in Uruguay for a year and a half, I brought home some fun little souvenirs AKA parasites. My desire to cook and eat food left me for the next few years. Even as my stomach improved, my fast paced life and slightly lazy about cooking attitude, stepped in. Hence, when Josh and I were dating, I was eating beets out of can. My stomach has healed a lot and I’m doing much better than when I was first home. This recipe I’m sharing is one that I learned and loved before my mission. It has always been one of my favorites. On a funny, gross side note, the first time I made this for Josh, I vomited. We were just dating and I think I was super nervous cooking for Josh. 🙂 This past Father’s day, my Dad said he remembered those enchiladas and asked if I would make them for him for Father’s day. I happily obliged. They turned out really good and it made me want to add them to our top ten list.
Tortillas (Any kind, I prefer flour)
1 package of cream cheese
1 cup chopped red pepper
5 standard size chicken breasts chopped
Cumin (to taste)
Salt and pepper (to taste)
2 tablespoons of taco seasoning
1 can of green chilies
1 tablespoon of minced garlic
1/2 cup of chopped onion (any kind, I like yellow)
Cheese (any kind, I like cheddar and cojita)
Saute the garlic and salt in a cooking pan, add the chopped chicken and season with taco seasoning, salt, pepper, and cumin. Add the peppers, onions, and chilies and cook over medium low heat. Mix in the cream cheese and put on low heat.
1 can of cream of chicken
16 oz of sour cream
1 cup of milk
Cayenne pepper to taste
Salt to taste
Chopped jalapeno (optional, to taste)
Mix these ingredients in a separate bowl and add 2 tablespoons of sauce to the chicken mixture on the stove.
Spray the 9″x13″ cooking pan with cooking spray. Add 1/4 of a cup of chicken mixture to the tortilla and sprinkle with cheese, roll it up and put in the pan. Continue until the pan is full. Pour the sauce over the top the tortillas and sprinkle cheese on top. Cover the pan with tin foil and bake at 350 degrees for 30-35 minutes.
I really love these enchiladas and I hope you do to!
*Josh does pretty much all the cooking in our home. I’m extremely grateful for that!