Tuesday, September 25, 2012

The One Recipe I've Made 1,847,329 Times

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Alright, give or take 1,847,229. In all seriousness, I've been making and serving this recipe since the Mr. and I got hitched in 2006. It's tried and true. Everyone, and I mean everyone I've ever served it to has asked for the recipe. 

I can't take all the credit. We first had this dish at a family friend's house in Kentucky. Ever since that day in March we've enjoyed it over and over again. 

Last night was no exception. The Mr. and I enjoyed this delicious recipe with a side of long grain wild rice and a goblet of chocolate milk. 
Fancy pants. 

I'm sharing the recipe with you because I love ya!

  Chicken Enchiladas

1 medium onion
24 ounces {of your favorite} salsa
1 1/2 cups shredded, cooked chicken
1 3 ounce package cream cheese
2 cups shredded cheddar cheese
2 tablespoons butter
1 teaspoon cumin
8 tortillas

Combine the onion and butter {buttah is how I pronounce it in my head} in large skillet, cook until tender. Stir in the shredded chicken, 1/2 the salsa, cream cheese, and cumin {you must remember the cumin, it's what makes the dish}. Stir in 1 cup of the shredded cheese {or more if you're me, or if you love cheese, or if you live in Wisconsin}. 

Spoon 1/3 of the chicken mixture in center of tortilla and roll up. Place seam side down in 9x13 baking dish. Repeat with remaining tortillas. Top with salsa and remaining cheese.

Cover and bake at 350 degrees for 25-30 minutes. 



  1. ooh! this recipe sounds so delicious. it's funny because i recently posted about how i am in a mood for mexican all of the time lately :)


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