I tried making homemade tortillas for this recipe, but realized the masa I had purchased was a corn flour base, so the tortillas didn't work out as I had planned. I still made them, but instead of using them for traditional-style enchiladas, I tore the tortillas up to make a casserole version instead. My tastebuds were off this evening due to a massive headache, but hubs and the kids enjoyed the meal a lot.
Creamy Chicken & Chile Enchiladas (casserole)
1 lb cooked chicken, shredded
1 kg (8oz) cream cheese, room temperature
1 can (4.5oz) chopped green chiles
2 cans (10oz each) enchilada sauce, red or green (I used red enchilada sauce)
1 pkg (12ct) flour tortillas (I made homemade corn tortillas), torn in pieces
1 cup shredded cheese
Heat oven to 350 degrees. Prepare a 13x9-inch baking dish by spraying it with nonstick cooking spray. In a medium bowl, mix together shredded chicken, cream cheese, chiles, and 1 can of enchilada sauce. Pour about 1/3 of enchilada mixture into bottom of baking dish and spready around. Layer 1/3 of the torn tortillas along bottom. Repeat layers of enchilada mixture and torn tortillas 2 more times. Pour 2nd can of enchilada sauce on top and sprinkle with shredded cheese. Bake in preheated oven for 20 minutes.
If making this as traditional-style enchiladas instead of a casserole, put about 1/2 cup of enchilada mixture into bottom of baking dish; spread around. Then put 1/2 cup of enchilada mixture into a tortilla, roll tortilla up and place seam-side down in bottom of baking dish. Repeat with remaining tortillas. Pour 2nd can of enchilada sauce on top, sprinkle with cheese and bake 20 minutes.