Friday, November 7, 2008

Cream Cheese Enchiladas

I actually got this recipe from mom so you might all have it already but I wanted to get this blog going and I had pictures of these already. :) They are delicious! Every neighbor I've taken them to has raved about them.

2 bars (8 oz each) Cream Cheese
1/2 cup Pace Picante Sauce
1 Red Pepper (pureed in the blender)
2 small cans of Diced Green Chilies
3/4 tsp Salt
1 Tbsp diced Onion
4-5 Chicken Breasts
Cheddar Cheese
Flour Tortillas

The first thing I do is boil my chicken to cook it. I just put it in the water frozen and it usually takes between 20-30 minutes. I also set out my cream cheese so that it will be easier to work with.
Mix cream cheese, picante sauce, red pepper, green chilies, salt and onion together. Add diced chicken and mix. I use my electric mixer and it works great.
Lightly grease the outside of each tortilla with shortening. Place chicken mixture into tortilla and top with cheese. Roll up and place in baking dish. I use a 9 X 13 inch pan and I can fit 5 enchiladas. Bake uncovered for 25-30 minutes at 350 degrees.
These freeze great too. I make them up and instead of cooking I put them in a big zip lock bag and put them in the freezer. When I want to use them I usually pull them out the night before and put them in the fridge but they really only need 6-8 hours to thaw.


  1. Wow! Way to get things started. I love these as well!

  2. I am hungry already! You guys inspire usual!

  3. Yum! I made these a few weeks ago, I love them. Richard and I like the way the tortillas get crispy with the crisco on them.

    The blog looks great! Thanks for setting it up! I'm so excited!

  4. I've rediscovered this blog and I made these last night. They were a total hit