Mexican Monday and Tribute Tuesday ~ El Rancho Grande

Chicken Enchilada tribute!

When you say MEXICAN at our house and we start to talk about our favourites you will undoubtedly hear the words El-Rancho-Grande. A Tulsa and Family tradition, our family has been frequenting the best Mexican restaurant on the planet for decades and now I’ve passed that tradition on with my own family every time we visit Tulsa. It is usually the 2nd stop we make (following a Sonic run on the way from the airport because it’s too late and we’re too tired to dine at El Rancho!)

This last trip I even got T Shirts for us all. We are true fans. And while the recipe below is not a true El Rancho Grande original, today I salute the restaurant that has inspired decades of our family to indulge in chips and cheesy delights until we are too full to even utter Ole!

These are amazing and, I think you’ll agree once you have made them, that they totally deserve the title bestowed by the highest Mexican critic I know, the Dancing Daughter, as the best enchiladas I have ever made. I’ll take that!

Creamy Chicken Enchiladas ~ Serves 4
1 Tbls butter or margarine
1 x jar salsa (I left this off since I can’t have it and let everyone dress their own)
1 x 250 gram pkg cream cheese softened and diced or use a tub of spreadable
2 x cups chopped, cooked chicken breast
8 x gluten free wraps, tortillas or gluten free corn tortillas (Mission brand)
2 x cups shredded Kraft Mexican Blend Cheese
1 x tub of Philadelphia cream for cooking

Preheat oven to 1600 fan forced or 1800 convection. Spray 9×13 baking dish with light cooking spray. Melt butter in a microwave safe dish. Stir in the cream cheese and chicken and reheat if needed, stirring until cream cheese is melted. Spoon 2-3 tablespoons of chicken mixture down centre of each tortilla. Roll up the tortillas and place seam side down in the baking dish.

Sprinkle with Mexican Blend cheese, and drizzle with the cream.