Saddle Up Chicken Enchiladas
Today I’m sharing Saddle Up Chicken Enchiladas, a wonderful recipe from Mama with you. She made these for us shortly after my accident (thus the name, Mama has a fun sense of humor!) and Ricky and I cleaned the dish! She and I took these photos back when I was still completely in a wheelchair, so there isn’t an up close photo of the final dish – BUT I had an idea!
I was thinking...I LOVE it when y’all share recipe photos with me on my Facebook page. You make me so hungry and it is such an honor knowing that you made a recipe I shared! So how about it? If you make this dish, I’d love to see your photos! Share them to my Facebook Wall and I’ll add them in at the bottom of this post!
Let’s get cooking!
To begin with, you’ll need: Chicken, cheddar cheese, cream cheese (here’s my easy recipe for homemade cream cheese), can of mild enchilada sauce, flour tortillas, and a wee bit of salt. There is usually an ingredient photo but Mama and I had a lot on our plates when we made these 🙂 The entire recipe is at the bottom though, as always. 🙂
Preheat oven to 375 degrees. Boil chicken until tender. Drain.
Shred chicken. (Mama shreds hers in my stand mixer using the paddle attachment but you can use two forks*. Click here to see a video I made showing how easy that is). It is easier to shred when it is warm.
Spray a 9×13 baking dish with cooking spray.
*We are using an 8×8 pan because Mama made one dish for her house and one for mine.
Pour 1/4 cup enchilada sauce into dish and tilt to cover bottom.
Add 1/3 of cheese, 3/4 cup of enchilada sauce, and salt to chicken and stir to combine.
Set aside.
Spread a thin layer of cream cheese on a flour tortilla.
Put about 3 tablespoons of chicken mixture down the center of tortilla.
Roll up tightly.
Place in dish lining up across the bottom until you have all twelve enchiladas made and placed in baking dish.
Again, you are seeing half of the recipe.We made two 8×8 pans instead of one 9×13 🙂
Cover enchiladas with enchilada sauce and then remainder of cheese.
Bake at 375 for about 20 minutes or until bubbly.
Serve with jalapeño slices, diced tomatoes, and sour cream.
Enjoy and please share your photos on my Facebook if you make this dish!
I’d love to see them and add them to this post.
Up close photos of the dish are great but if you want to share a photo of your family sitting around the supper table eating them, that’s good, too!
Ingredients
- 2 large chicken breasts
- 8 oz. cheddar cheese shredded
- 8 oz. cream cheese at room temperature
- 19 oz. can enchilada sauce mild
- 12 small flour tortillas
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Boil chicken until tender. Drain. Shred (I shred mine in my stand mixer using the paddle attachment but you can use two forks). It is easier to shred when it is warm.
- Spray a 9x13 baking dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and tilt to cover bottom.
- Add 1/3 of cheese, 3/4 cup of enchilada sauce, and salt to chicken and stir to combine. Set aside.
- Spread a thin layer of cream cheese on a flour tortilla. Put about 3 tablespoons of chicken mixture down the center of tortilla. Roll up tightly. Place in dish lining up across the bottom until you have all twelve enchiladas made and placed in baking dish.
- Cover enchiladas with enchilada sauce and then remainder of cheese.
- Bake at 375 for about 20 minutes or until bubbly.
- Serve with jalapeño slices, diced tomatoes, and sour cream.
Makes one 9x13 dish full or two 8x8 dishes full. Can be fully prepared and placed, covered, in the refrigerator to bake within one to two days.
Nutrition
“We have a choice. We can seek for the bad in others.Or we can make peace and work to extend to others the understanding, fairness, and forgiveness we so desperately desire for ourselves. It is our choice; for whatever we seek, that we will certainly find.”
~Dieter F. Uchtdorf
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I can’t believe how easy these were to fix. And they are delicious!
I would like to make these for a friend who’s about to have a baby. Does anyone know if I can make ahead and freeze?
I haven’t ever tried freezing them but they should do ok. Hopefully someone that has tried it will chime in.
Looks very good……love the idea of spreading the tortilla with a layer of cream cheese.
Thank you Barb!! Hope you get the chance to try them soon!!!
Wow these are great. I made them last night. I accidentally bought the green sauce instead of the red one but they still tasted good. Thanks for the recipe.
🙂 Glad you liked it!!! Thanks you for giving it a try!!
Christy, I made enchiladas for the first time ever tonight, using this recipe. Thanks so much; we loved them!
I used leftover chicken from a roast chicken I made last week. Plus, I even tried making my own enchilada sauce (tomato sauce, onion powder, garlic powder, chili powder, cayenne pepper, green chilies, and even threw in a chipotle pepper and some adobo sauce – mixed that all up in the food processor and then heated it up on the stove. It was pretty good!)
I think the addition of the cream cheese made these chicken tortillas really wonderful. Thanks for another great recipe! I’m always learning something new from you! My husband and I were just talking about that this weekend, how I’ve greatly expanding my cooking repertoire over the last year or so. Plus, I actually enjoy cooking now, mostly because I like trying your recipes and your directions and photos are so helpful. 🙂
Oh my goodness, you just made my day Samantha!!! I love hearing about it when people learn to love to cook and how they have “grown in the kitchen”!! I am so glad to hear that you liked the Enchiladas and hope you have a fabulous day!!!
Thanks, Christy. Have a great week! 🙂
P.S. I had one of the leftover chicken enchiladas for lunch today. Yum!
Yummm!!! I hope you have a great week as well!!!
I have made these twice for my family. We LOVE them! The cream cheese addition makes these amazing. The kids eat them as is. The parents add sour cream, salsa, jalapeños and green onions. Delicious! They reheat very well. A favorite of ours!