I love recipes. So, I figured what better way to share the dishes I love most then with my blog. So, here goes…
This first one is a favorite of my husbands and so far everyone I have shared it with. You can change a lot of the ingredients to match you taste or leave it as is.
This recipe can be cut in half. However, if you make to much it makes an excellent dip.
Preheat Oven to 350 degrees.
8oz. Cream Cheese Softened
1/2 cup Sour Cream
4 cups Salsa (Prepared)
4 cups Grated Cheddar & Monterey Jack Cheeses (mixed together)
4 cups Shredded Cooked Chicken
2 cups Frozen Corn Kernels Thawed
1 can Black Beans, Drained & Washed (optional)
1/2tsp. Dried Oregano
Salt & Pepper (to taste)
12 to 14 Softy Round 6 to 8 inch Flour or Corn Tortillas
In a medium bowl cream together Cream Cheese and Sour Cream. Stir in 1 cup of Salsa. Stir in 2 cups of Grated Cheese mix.
In a second bowl, toss together the Chicken, Corn, Black Beans, Cumin, Dried Oregano, Cayenne, Salt, and Pepper.
I let both of these mixtures set for about 30 minutes to let the flavors blend together. This is totally optional.
Mix the Cheese & Chicken mixtures together.
In a 9×13 or larger baking dish cover the bottom with a layer of Salsa. Place a generous amont of filling in a Tortilla, roll it up, and place seam down in the baking dish. Repeat until dish is full. Pour remaining Salsa over the top & cover with the remaining Cheese.
Up to this point, the Enchiladas may be prepared up to 12 hours in advance.
When ready to serve, place in preheated oven, bake 20 to 25 minutes.
If you try it, let me know what you think