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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This looks yummy, will be making as soon as we eat up this big pot of chicken soup
On my list for next week. Christy, I like that you don’t get your nose out of joint when someone “adapts” your recipes. Glad you’re out and about again.
I am only missing 2 ingredients….the enchilada sauce and the tortillas!! lol Since I just got home from the gym and the store, (and it is pouring outside) I think I will save this one for another day!! Great recipe though!! Thanks for sharing!!! 🙂 Oh, and I can see where you get your sense of humor from!!! 😉
Hey, I think I’ll try making this on a Monday when Matthew and Maggie come over to eat. I try to cook for them every Monday. I think they like it and I get to see my son and DIL.
I’ll bet these are divine!! Grateful for all the folks who made sure y’all ate well during your recovery, Christy! And for all of them who so graciously shared their recipes with us, too! LOL I’m sure eating well and all of the prayers in your behalf made you heal faster! Thank you Mama Janice for helping Christy through this experience and for sharing this great recipe with us!
Sounds soooo yummy! But then again, all of the recipes you share are good!! Tell your mama I said hi from one of your Southern Plate friends!!
Yum, Christy! Those look so good! I’m not good at photography, but I will be making these enchiladas. I think I’ll substitute green enchilada sauce and corn tortillas. Give your mama a hug for me.