the enchilada party in my tummy

aka, Chelsey's Chicken Enchiladas That Require Some Visualization
1 onion, chopped
1 small can green chilies
1 bottle green salsa
2 boxes cream cheese
1 small box heavy whipping cream
20 corn taco shells
1 8-oz. bag Mexican cheese
2-3 c. shredded chicken (de-bone leftover chicken, or shred a rotisserie chicken)
Preheat oven to 350 degrees.
Saute onion in medium-sized pan.
Combine onion, green chilies, cream cheese, and chicken over medium heat until the cream cheese is melted.
Put mixture into taco shells, and put taco shells on their sides. Slide one shell another so they lay sideways in the pan (they will look like the tacos do when you buy them, all fitted together - just visualize it before you do it).
Pour 1/2 to 3/4 box of whipping cream over shells.
Pour entire bottle of salsa over shells.
Spread whole bag of cheese over shells.
Bake for 15-20 minutes or until cheese melts and casserole is heated through.
First note: I got this recipe from my co-worker Chelsey. Because of this, I might have to award her "Employee of the Month" and post her picture in the store. I'm not kidding.
Second note: Mom came to visit last week for 3 1/2 days. It was so much fun to have her here ... she's one of my favorite people (I'm not just saying that because she's my mom) and she bought me at least 20 blocks of cheese because it was on sale (I kept trying to let her let me pay for it, but she wouldn't. Ahh, moms ...)
Third note: I made this recipe and it made enough for 2 casseroles. We creatively fit the taco shells in a 9x9 square pan and a 9x11 oval pan (some maneuvering was required). Just keep that in mind ... give the second pan of enchiladas away or freeze them to use later (I think that might work ... actually, if you do freeze a pan, will you let me know how it works?)
Fourth note: I omitted the heavy cream and substituted a mondo-sized can of green enchilada sauce for both the cream and the salsa. It was the cheaper option, but it was SO good I may just keep making it that way.
Fifth note: I got to see another of my favorite people this weekend - Chrissy, my college roommate of four years who put up with a lot of weirdness from me and still calls me friend. I'm so lucky.
Sixth (and last) note: My husband and I adopted a dog on Saturday. His name is Salem (meaning "peace" and also a nod to our former city of Winston-Salem, NC). He might be 6 months old (or maybe 4 years); the lady we got him from had no idea because he showed up on her doorstep a week ago. He's got such a soft coat and one of his eyes is half blue. That's right ... one of his eyes is brown, and the other is half brown/half blue. It's really fantastic.


  1. Love the new dog (and the name). It sounds like you guys are doing very well!

  2. Now I have found your blog. And I can affirm that those enchiladas are AMAZING (being the recipient of the second pan). Kenton agrees. And also, now I can make them. We both thank you!

  3. Just finished making them! I omitted
    the green chiles to be sure it wouldn't be too spicy for the kiddos and added a can of black beans to the mix. Now I just have to wait until dinner time! THANK YOU for posting...I needed new dinner ideas this week!