Best Chicken Enchiladas Ever!

 

Hey there!

Hope you guys are having a great long weekend.

 

I am finally back with the amazing recipe I promised to share.

Like, five days ago.

Can anyone say first week of back to school in these parts?

Crazy!

 

I have tried so many {like 5,464} chicken enchilada recipes.

Only always ending up disappointed.

However, I found this recipe a year or so ago.

I made a few alterations to our families liking.

 

It is a very simple recipe,

and everyone in our house absolutely loves it.

I also like the fact that it makes enough for leftovers.

I always make mine with a simple spanish rice.

They go very well together,

if I do say so myself!

 

Okay, so on to the goods!

 



 

Grab 4 medium sized chicken breasts.

Season them with sea salt and black pepper.

Cook them in either the oven or boiling water.

Chop up and set aside.

 

See, told you.

ALL about easy, NO deboning here!

Wooohooo!

 

In a large skillet,

saute one tablespoon of butter and 1 can of rotel {drained}

 



Chop up one block of cream cheese.

Grab your cut up chicken.

Add to mixture.

 



Cook over medium heat.

{Until cream cheese has melted}

About five minutes or so.

Turn off heat.

Preheat your oven to 350.

 



Next, you will need 12 or so flour tortillas.

Lightly grease a 9 x 13 baking dish.

Put 2 tablespoons of your chicken mixture in each tortilla.

Roll them up,

put them in your glass dish.

{I like to fit in as many as I can}

 



Cover your enchiladas with 2 cups grated cheese.

We like monterrey jack,

it is our family favorite!

 



 

Bake COVERED with foil for twenty minutes or so.

Take off foil and bake another twenty minutes.

Until cheese is gold and bubbly!

 



 

Enjoy!

You.will.never.need.to.try.another.chicken.enchilada.recipe.again.

Just sayin'

:)

 

Have a great night lovelies!

XO

 

Linking here this week.