This is one of my mama’s recipes! A Mama Montana Original. It’s one of my favorites and one that I make often when I’m either feeding a lot of people, or need to prep something ahead of time (or both). They make great freezer meals, and you can customize them by adding just about anything you wish.
I find myself frantically searching for this recipe or ciphering through my mom’s text messages every time I need to make this, so I’m finally adding it to the blog!
- 2-3 chicken breasts cooked
- 6-8 flour tortillas
- 1 8-oz pkg cream cheese
- 1/2 large onion diced
- 1 4-oz can diced green chiles
- 3 14-oz can enchilada sauce
- Mexican cheese blend (about 2 cups)
- 1 can black beans (optional) drained
- 1 can corn (optional) drained
- 1 can sliced olives (optional) drained
Preheat oven to 350 degrees.
Cook and shred chicken breasts. If you are in a hurry, you can also use a rotisserie chicken, or even canned chicken.
In a large skillet, heat olive oil and saute onions. Add green chiles, chicken and two cans of the enchilada sauce.
Remove mixture from heat and mix in your black beans and corn. You can also transfer to a bowl at this point if it's easier to stir.
Spread cream cheese on tortillas.
Drop your chicken mixture onto the tortilla and add your cheese blend.
Roll tortilla tightly and place in a 9x13" pan. Continue rolling the rest of the tortillas until the pan is full.
Top the enchiladas with the last can of the enchilada sauce and another layer of the cheese blend. Add sliced olives on top, if you wish.
Bake in oven for 35-40 minutes.
Serve with any toppings you like! I will use shredded lettuce, sour cream, salsa and quacamole.
This is a great freezer meal! I will often double this recipe and place one pan in the freezer for later.