spicy mama enchiladas

enchilada avocado.jpg

my friend, jenn, just had a sweet baby boy, and i took over a prepared meal a couple days later so they didn't have to cook that night.  i've been lucky enough to live near her for the birth of both of her babies--one on the east coast, one on the west coast.  on baby #1, her post-baby meal request was an enchilada recipe i make (given to me by  another friend, alana).  i've decided that it is now going to be my staple post-baby meal and we'll call it: 

baking dish.jpg

Spicy Mama Enchiladas

Total time: 1 hour

Bake: 30 mins

Preheat oven: 375


  • 5 chicken breasts (or if you're short on time, 30 oz. organic canned chicken)
  • 2 tbsp olive oil
  • 1 4.5 oz can diced green chile peppers
  • 1 jalapeño - chopped
  • 1 clove garlic - minced
  • 1 14 oz can Red Enchilada sauce
  • 1 8 oz package cream cheese (I use reduced fat) 
  • 2 cups shredded Monterey cheese
  • 3/4 cups water
  • 8 flour tortillas
  • 1 cup heavy whipping cream
enchiladas cooked.jpg


  • Steam chicken breast, cut into bite-sized cubes
  • Heat oil in large skillet over medium heat
  • Add green chiles, jalapeño, + garlic and cook until fragrant
  • Stir in cream cheese, 1/2 can enchilada sauce, 1 cup cheese
  • As cheese begins to melt, add water
  • Stir in chicken
  • Arrange tortillas side by side in two baking dishes; spoon sauce mixture into tortillas and fold up
  • Sprinkle rest of cheese on top
  • Pour cream and remaining enchilada sauce on top
  • Bake at 375 for 30 mins
  • Serve with rice + beans and enjoy! 
  • **OR arrange in a disposable aluminum baking dish (found in any grocery store baking aisle) and take to a friend frozen or as-is! 

so hit me up if you're pregs!  i'll cook you up something real good ;)

Posted on June 11, 2013 and filed under yummy, home.