Creamy Chicken Enchiladas

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If you're looking for an easy Mexican main dish recipe, try these creamy chicken enchiladas. Eight ingredients and a few minutes of prep time are all you need to get these enchiladas baking away in the oven.

I also heat up some enchilada sauce so that each person can drizzle it over their serving - yummy!

SO GOOD! Make sure your chicken is seasoned (I used Tony Chachere's low sodium). I added a can of drained black beans, which added a little more flavor and texture. Probably helped to cut some of the richness, too, but enchiladas are so yummy b/c they are rich and cheesy! Next time, I think I'll use 2 cans of green chilies for an added kick.

Enchiladas are made with corn tortillas. I made them the correct way and they were much better. Also cut the cheese way too much. Used rotisserie chicken and that was also added more flavor.

Wish I could give it 6 stars. I used fresh chicken breast that I diced up and seasoned with garlic powder, salt and pepper. I cooked that in the pan and then added the onions and went from there. The bottom of the tortillas were a bit overdone so next time I will cook it for a little less time or a lower temp.

YES it is rich, but look at the ingredientss folks, it should not have been a surprise! Bottom line easy to make, full of flavor. This is the only chicken enchilada dish I use. It's the only one needed. (I do use corn tortillas, though).

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  • 4

Ingredients

  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1 (8-ounce) package cream cheese, cut up and softened
  • 3 1/2 cups chopped cooked chicken breast, seasoned with salt, pepper, cumin, chili powder
  • 12 (6-inch) corn tortillas
  • 2 (8-ounce) packages Monterey Jack cheese, shredded (can use 8-oz. pepperjack)
  • 2 cups whipping cream
  • oil, for frying tortillas
  • 1 can Old El Paso enchilada sauce, red or green

Preparation

Step 1

Fry tortillas briefly in oil to soften, drain on paper towels.

Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

Pour enchilada sauce in small bowl. Dip each tortilla in sauce and let excess run off. Reserve remaining enchilada sauce.

Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Bake at 350° for 45 minutes. Near end of baking time (or during resting/cooling time), drizzle remaining enchilada sauce over top of casserole.

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