I am sharing a family favorite dinner recipe for you. These chicken enchiladas have an ingredient that makes them just a little different in a good way. I watched a cooking show many years ago and tweaked the idea to fit our own taste.

You’ll need:

4-5 chicken breasts baked or pressure cooked

3 garlic cloves, crushed

1/2 med sized onion, diced

4 oz cream cheese, softened

1 can Enchilada Sauce (red or green)

2/3 cup chopped salted almonds (what? – yes!)

2 cups of salsa

Taco Seasoning

1 tablespoon of butter

10 Flour Tortillas

(topping ideas are sour cream, lettuce, tomatoes and avocados; optional)

Bake your chicken first, I like to pressure cook mine because the chicken is more shredded, not chunky.

On the stovetop sauté garlic and onions in butter or oil just enough to caramelize. I also add some taco seasoning here too.

In a large bowl combine sautéed ingredients with softened cream cheese, two big tablespoons of your favorite salsa, 1 cup of shredded cheese and …

Almonds!

The amount is up to you but I use about a 2/3 cup. Using plain almonds is fine too but the salty ones add to the flavor.

Once the chicken is all cooked through. Shred or dice it up and add this to your cream cheese mix.

It looks pretty goopy, which sounds yummy to me, but you can use less cream cheese or none at all. (This recipe is flexible)

Scoop a big tablespoon of this into a flour tortilla. Roll up and place in a non stick sprayed casserole dish. Repeat.

Top with enchilada sauce then more shredded cheese. Bake uncovered at 350 degrees for 35 minutes or until melty & bubbly.

Serve with your favorite toppings like sour cream, diced tomatoes and fresh slices of avocado.

So Good!

Let me know if you make this.

Your family will thank you.

Enjoy!