Y’all!! Hello! I am so excited to share the Bowmar family enchiladas! These enchiladas are the bomb and they are super easy to make! This would be a great meal to make when you have friends coming over! You can pair it with chips, celery, guac, queso and/or salsa and it makes for an incredible meal!!
6-8 Chicken Tenderloins uncooked
6 M size tortilla soft shells
1 packet of taco seasoning
4 oz of cream cheese (I usually just use 1/2 the 8 oz block)
1 can of fire roasted green chilies
1 TBSP of onion powder
1 can of enchilada sauce (10 oz)
4 cups of shredded cheese
Preheat oven to 375
In 13 x 9 baking pan, spread 1/4 cup of enchilada sauce over the bottom of the pan
Cut chicken into small cubes
Put a dash of olive oil into a pan, add chicken to the medium sized pan
Cook on medium until there is no pink in the middle of the chicken (usually 8-10 minutes on medium heat)
Shred chicken as it is getting cooked with two forks
Add taco seasoning to the chicken with 1/8 cup of water
Stir together in the pan
In a separate bowl combine: cream cheese, onion powder, fire roasted green chilies, 1/4 cup of enchilada sauce. Stir until the mixture is creamy and blended.
Add shredded taco chicken to the bowl and stir
Get out one tortilla
Place 1/6 of the chicken and sauce mixture into the tortilla. Add shredded cheese. Tightly roll the tortilla and place the tortilla with the flap down into the pan
Repeat this step for the remaining tortilla soft shells
Once these are all placed in the pan side by side, cover this with the remaining enchilada sauce
Bake for 22 minutes
Add shredded cheese to cover the top of the enchiladas and bake for another 5 minutes
Now enjoy this absolutely incredible and authentic meal!
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