Chicken Enchiladas

These chicken enchiladas are so delicious and easy to make! And they don't include cream of chicken soup like most recipes out there. For some reason those canned creamed soups make me shudder. 


2 chicken breasts
1 TB butter
1 1/2 cup of chopped green onions
1 diced chili (optional if you like it spicy)
3 cloves of garlic
1 pint of heavy cream
1/2 cup of sour cream
2 cups of cheddar cheese
6 inch tortillas

First thing you will need to do is cook your chicken. 

I usually throw the chicken in the oven around noon, so it can cook and cool down before I start working on dinner.

I just wrap each (salted and peppered) chicken breast in foil and bake at 350 for about 45-50 minutes. 

After the chicken breasts are cooked through.

Shred the chicken once it has cooled:

After the chicken is done, you can start working on your filling. 

In a medium saucepan over medium heat, melt butter and saute 1 cup of green onions until tender.
Add green chilies and minced garlic. Mix well.

Add the heavy cream and sour cream and bring to boil. 

Add the chicken, 1 cup of cheddar cheese and salt and pepper to taste. Bring to boil.

Simmer until sauce is thickened (about 10 minutes)

Lightly grease your baking dish.

Fill each tortilla  with the chicken mixture and roll up. 
Place seam side down in prepared baking dish. 

Pour any remaining filling evenly over the enchiladas:

Cover the enchiladas with the remaining 1 cup of cheddar cheese:

Bake at 350 for 30-35 minutes uncovered, until the cheese is bubbly

Garnish with the remaining green onions:

Just a suggestion on quick and easy sides:


Thanks so much for visiting and I hope you have a great day!

Mexican Chicken and Potato Packets

This is a delicious and easy meal to prepare, and the best part that there are barely any dishes to wash after dinner! 

This would also be a great for camping. Make the packets in advance and just throw them into the campfire or grill to cook. 
(make sure you use the ultra-strong foil)


3 chicken breasts
2 cups of sliced mushrooms
olive oil
1 can sliced olives
4 teaspoons Taco Seasoning Mix
8 small potatoes (or 4 large)
2 cups of cheddar Shredded Cheese
1 cup Salsa
Sour Cream


  • Preheat oven to 350 degrees F.
  • Wash and slice your mushrooms and saute them in 1 TB of vegetable oil. Add salt and pepper to taste.
  • Wash and thinly slice the potatoes and place them in a large bowl.
  • Add a drizzle of olive oil (about 3 TB) 2 tsp of the Taco seasoning, salt and pepper to taste. Give it all a good stir. 
  • Arrange your foil sheets on your counter. 
  • Spray the center with vegetable oil and arrange your potatoes.
  • Cut your chicken breasts into thin strips and throw them into the same bowl you used for the potatoes.
  • Add the other 2 tsp of taco seasoning and salt and pepper to your taste, and stir to combine.
  • Arrange the chicken strips on top the potatoes. 
  • Next you need to add a TB of salsa on top of the chicken
  • Followed by mushrooms and olives and top with cheddar cheese.
  • Fold packs and arrange on baking sheets.
  • Bake for 45 minutes. 
  • After you take the foil packs out of the oven. Let stand for about 5 minutes before serving. 
  • Top with sour cream and green onions and enjoy this cheesy goodness!