The Dinner Club: Chicken Enchiladas
24 Oct 2014

The Dinner Club: Chicken Enchiladas

24 Oct 2014

The Dinner Club is back, and this time the theme is… Tex Mex!  I decided to bring back some old favourites while trying out new recipes, so the menu was as follows:

Taco Salad | Chilli Con Carne and Chilli Con Queso | Chicken Enchiladas

The main dish of the night was of course the enchiladas, and they are so amazingly good yet so very simple to make.  I got the recipe off of one of those recipe cards I used to get in my mail, back when I was studying in the States.  Do try it, but be warned; they are not for the health conscious (or lactose intolerant)!


Chicken Enchiladas


  • 1 to 2 whole boneless chicken breasts
  • 1 green bell pepper, chopped
  • 250 grams cream cheese, cubed
  • 1 (8 oz) jar hot salsa, divided
  • 8 (6-inch) flour tortillas
  • 1 1/2 cups (12 ounces) Velveeta cheese
  • 1/4 cup full cream milk


Preheat oven to 180 degrees C.

Bring a pot of salted water to a boil and cook the chicken until tender.  Shred or chop the chicken to make 2 cups.

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In a saucepan over low heat, stir the chicken, bell pepper, cream cheese and 1/2 cup of the salsa, until the cream cheese is melted.

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I clearly forgot to add the bell peppers when I took this picture.

Divide the chicken mixture into 8 equal portions.  Spoon each portion down the centre of each tortilla, and roll up.  Place in a lightly greased 12 x 8 inch baking dish.

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In a saucepan over low heat, stir the Velveeta cheese and milk until smooth.

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When it cools a little and becomes less runny (think thick lava consistency), pour the cheese sauce down the middle of the tray over the tortillas, and cover with foil.

Bake for 15 minutes or until thoroughly heated.  Pour the remaining salsa over the tortillas.

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