I grew up eating a variation of this dish, and I won’t even begin to claim that it is remotely authentic Mexican cooking. We always called it Chicken Enchiladas, but as my time in Texas taught me, enchiladas are always corn tortillas, so I have since referred to it as burritos. But – again, I know this isn’t Mexican and I’m not claiming that it is.
What I will claim, is that it is YUMMY. This is a CROWD PLEASER. Seriously, if you’re having people over – this is a dish that almost everyone loves and goes on to rave about.
It’s also very customizable. You can add seasonings and spice to suit your tastes. The recipe below is enough to make 2 pans – and I love to toss the second into the freezer to pull out when I have a craving and no time.
Also, these are absolutely delicious leftover. I have eaten them cold out of the fridge, warmed in the microwave, heated in the oven – all are just as good if not better than when you pull them from the oven.
I apologize in advance for this very unsexy picture that follows…
But the first step is to boil 4 split chicken breasts in a pot of water.
To the water, add 1 tbsp. of seasoned salt, 1 tsp ground pepper (approximately I just use about 30 grinds of the pepper mill), and the juice of half a lime.
Meanwhile, soften 1 1/2 packages of cream cheese in a large mixing bowl.
And thinly slice half of a large white onion.
Once your chicken is cooked and has cooled, shred it. I just use my hands.
Now, mix your chicken and cream cheese and sliced onions – and I have tried every way you can imagine but the best way is just to get your hand in there and mix it all together.
To the chicken mixture, add 1/2 tbsp of Mexican seasoning – you can use whatever you’d like but I like this:
It’s a great blend without being overwhelmingly “taco” or too spicy. Totally my unsolicited opinion.
Also, add 1 tsp of salt and pepper to taste. If you want to add additional mexican seasoning, now is your chance. Get in there and taste the mixture.
Now you’re ready to roll.
First, pour about 1/2 c. of salsa into the bottom of a 13×9 casserole.
Using 8 inch tortillas,
add chicken mixture and roll.
Then, put it in the casserole dish.
Once the dish is full, top with another 1/2 c. of salsa.
Top with 1 c. of shredded Mexican blend cheese.
Bake the casserole covered in foil at 375 degrees until cheese is melted. Remove foil and allow to brown slightly.
I love to top mine with pico, sour cream, and lettuce. But the choice is yours!
This recipe makes 2 pans. Repeat the steps for Pan #2.
- 4 split chicken breasts
- 1 tsp season salt
- 1 tsp ground pepper
- Juice of 1/2 lime
- 1 1/2 blocks of cream cheese
- 1/2 large white onion, sliced
- 1 tbsp Mexican seasoning
- 1 tsp kosher salt
- 12 - 8 inch tortillas
- 1 jar of chunky salsa
- 2 cups of shredded Mexican blend cheese
- Boil chicken breasts in a large pot of water with season salt, pepper, and lime juice.
- When chicken is cooked, allow to cool and then shred.
- While chicken is cooking, soften cream cheese in a large mixing bowl.
- Mix together chicken, onions, and cream cheese using your hands.
- Add mexican seasoning, salt, and pepper to taste.
- Spread 1/2 c. of salsa into the bottom of each casserole dish.
- Put chicken mixture onto tortilla and roll, place in casserole dish.
- Once the dish is full, top with another 1/2 c. of salsa.
- Top each casserole dish with 1 c. of shredded Mexican blend cheese.
- Bake covered at 375 for 30-40 minutes. Remove foil and bake until cheese is slightly brown.