Ingredients
- 3 pounds cooked, shredded chicken
- 2 cans corn
- 2 small cans green chiles
- 2 pints salsa
- 12 ounces cream cheese (1-1/2 blocks)
- 1/3 cup taco seasoning
- 2 cups cooked rice of choice (white, brown, cilantro lime, jasmine)
- 1 pint heavy cream, divided
- 16 to 20 tortillas
- 2-1/2 cups shredded fiesta-blend cheese
Directions
- In a large skillet, heat together chicken, corn, chiles, salsa, cream cheese, and taco seasoning until well-blended and heated through.
- While the mixture is heating, prepare rice as directed on the package.
- Preheat oven to 350 F.
- Add cooked rice to the heated mixture and stir well.
- Remove mixture from burner and allow to cool for 10 minutes.
- Pour a little heavy cream in the bottom of a 9-by-13-inch baking dish (enough for a light coating).
- Place 2 to 3 heaping spoons of mixture along one edge of a tortilla. Carefully begin to roll the tortilla over the mixture until it’s completely rolled up, making an individual rolled enchilada-chimichanga. Carefully place it in your baking dish.
- Repeat the process until the dish is full. A 9-by-13 will hold roughly 20 rolls, depending on how full you fill yours.
- Top rolls with heavy cream and shredded cheese. The more heavy cream you use, the saucier it’ll be. I prefer mine to be saucy and choose to use more.
- Cover dish with foil and bake in the preheated oven for 30 minutes.
I’ve made this recipe for years; it’s a hit at every gathering. Somewhere between an enchilada and a chimichanga is this delightful dish that feeds many. You can easily freeze these for future meals as well. Simply freeze the filling. When you’re ready to use, thaw out the filling and follow the steps for assembly and baking.
Note: If you have leftover filling, freeze the filling mixture. Use frozen mixture within 3 months. Your yield will vary based on how thick your salsa is and how full you make each roll. This can also be cooked in a skillet on the stovetop, a cast-iron skillet over a campfire, or in a slow cooker on low.
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Originally published as “Southwest Potluck Dinners” in the July/August 2024 issue of Grit magazine and regularly vetted for accuracy.