This recipe was featured in my Wednesday Weekly Vlog #11. It was scribbled (without exact amounts or specific cooking times) on a piece of scrap paper that was given to me by a fellow parent volunteer years ago and my son’s then elementary school. It has been a family favorite for years, and this is my attempt and putting it into written form. There are no hard and fast rules with this one-you can add (or not use) anything you’d like.
8 oz. block of cream cheese (I used fat-free)
¼ cup to ½ cup Miracle Whip (it needs the tangy flavor of Miracle Whip-not mayonnaise)
¼ cup to ½ cup of your favorite salsa (I change it up, this week used a green chili style)
2 cup bag of shredded Mexican blend cheese
¼ cup of milk
Shredded chicken (I use 2 large cans of canned, white meat organic chicken)
Optional add-ins: green chilis, chopped onions, black beans, corn, etc.
1. Melt cream cheese, salsa, Miracle Whip, milk and a good handful or so of the shredded cheese in a medium saucepan over medium heat.
2. In a large bowl, combine shredded chicken, two large handfuls of shredded cheese, any add-ins that you’d like to add, and about a ladle-ful of the sauce (just enough to get the meat to stick together). Reserve the rest of the sauce.
3. Heat the flour tortillas in a stack in the microwave for about 30 seconds.
4. Lightly spray a 13×9 inch baking pan with non-spray cooking spray and spread a small amount of the reserved sauce on the bottom of the pan.
5. Put about two tablespoons of the chicken mixture on a tortilla, roll it up, and place it seam side down in the baking pan. Continue doing so until the pan is filled and the mixture is used up. Should use about 10 tortillas.
6. Pour the remainder of the sauce over all of the rolled up tortillas.
7. Sprinkle remaining shredded cheese over the sauce.
8. Bake for 20 minutes at 350 degrees, or until cheese is melted and enchiladas are heated through.
I usually serve 1-2 tortillas per person, with a side of salad and Spanish rice.
Please let me know if you try this and like it!