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 so good!! I will have to make these really soon. 🙂
I hope you get the chance to Melissa!!! I think you will really enjoy them!!!
I just got an email from Amazon that your new cookbook will ship sooner than expected. I should get it by Saturday – can’t wait!!!
I am going to increase the protein (and decrease the fat) by subbing in Greek yogurt instead of cream cheese. It all sounds great!
Just watched your video where you are opening your new book. It was amazing to get to share that with you. I wish i could get to one of your book signings! Thanks for all of your hard work. I can’t wait until my book is delivered. I hope your recovery is still going well.
Ooh, these look great! I’ll definitely give ’em a try (yes, with veggie “chik’n,” as usual ;)), and when I do I’ll post a pic! Thanks to you and your mama.
Christy, tell your mother Thank you for the yummy recipe. i watched your book video you look AMAZING! The picture of health. THANK YOU GOD! I have thought about you wanting to help the food bank. Would it be legal for people to send a donation straight to them in the amount the person wishes to send and the food bank do a drawing the first of the new year from the all the names of the people who donated. That way you are not selling a raffle ticket and it’s out of your hands and the food bank will do the drawing. They could also advertise locally that anyone donating to the food bank automatically wins having their name put in a drawing for Christy Jordan’s first copy of her new book which was signed by Christy personally. I hope this way would be legal and helps you and the food bank.
This will be on the weekend menu!