Easy Cheesy Chicken Enchiladas

We love Mexican cuisine in our house. I mean, it’s not traditional fare but the Americanized version of course.  It’s not something that my husband has always loved but I have slowly won him over through the years. One of my favorites to make when we get tired of tacos is Cheesy Chicken Enchiladas.

All that cheesiness and green enchilada sauce soaked into the chicken and rolled into the flour tortilla shells, baked to perfection. It is so easy to make and doesn’t require many ingredients. It is filling enough to serve as is or you can throw some rice and beans on the side. It’s not pretty but it is yummy!

I’ll get right to it.

Side note: my measurements are not science as I generally just kind of throw it together. You may have to adjust as needed. 

chicken enchiladas

What you need:

2  cups shredded chicken

6-7 Flour tortillas

2 cups Shredded cheese

1/2 cup Sour cream

28 oz can Green Chile Enchilada Sauce

1/2 cup diced onion

1 tbsp garlic powder

salt and pepper to taste


Directions 

1//cook your chicken. I usually put mine in the crock pot in the morning with a little water and toss the onion, garlic, salt and pepper on top. I set it to low for 5-6 hours and shred when done. You could use leftover chicken or even a rotisserie instead of doing it this way.

2//pre heat the oven to 350 degrees. Spray your baking dish with cooking spray. Once your chicken is shredded put it in a large bowl, add the sour cream, 1 cup of cheese and half of the Enchilada sauce. Mix it well.

3//take one tortilla and add about 1/4 cup to 1/3 cup of filling to the center in a strip. Fold up enchilada, sides first and then roll. Place in pan seam side down. Continue with all the tortillas and filling. You can really squish them in there. It’s all good.

4//pour all remaining green enchilada sauce on top of the enchiladas, trying to cover all the parts of the tortillas. I usually don’t have to use it all. Top enchiladas with remaining cheese and cover with foil.

5//bake in oven for 20 – 30 minutes, until everything is heated through. Remove foil during last 10 minutes of baking. Allow to sit for 10 minutes, covered loosely with foil, before garnishing and serving.

chicken enchiladas

Chili Cheese Dip : Only 3 Ingredients

I know the Superbowl has come and gone and here I am with my tasty Chili Cheese dip recipe late to the party.  But I say whatevs..It is what it is.

I , of course, use the term “my recipe” loosely as this one is floating around pinterest at every turn. You can make this easy dip for numerous occasions aside from Superbowl Sunday. I have made it several times and it is always a crowd pleaser and tastes like you spent way more time than the 5 minutes it takes to throw it together and pop it in the oven. It is cheesy, creamy and warm. What more could you want in a dip?

So here it is, the 3 ingredient Chili Cheese dip.

chili cheese dip

Ingredients:

-8 oz of original cream cheese ( you could also use fat free)

-1 can of Hormel Chili. (I used the kind with beans but there are various options)

– 2 cups Shredded Cheese- I used Mexican 4 cheese

– chips or crackers of choice

Directions:

-Preheat oven to 375 degrees

-Spread the room temperature cream cheese in the bottom of your dish

-then spread the chili on top of that

-Next sprinkle cheese evenly across the top

chili dip 2

It should look something like the picture above. 

Pop it in the oven for 10-12 minutes or until the cheese is bubbling

chili dip 3

Excuse my stained dish, but it should look something like this. All melted and cheesy.

chili dip 4

Once it’s cooled. Dip with your chips of choice.

It is so addicting you guys. I hope you love it!