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creamy chicken enchiladas

(1 rating)
SiameseGirl avatar
Recipe by
Robyn Grogan
@SiameseGirl
Brooksville, FL

To make this easier, I often use canned chicken breast meat. I also usually at least double the recipe, since the left-overs are awesome! Just as a note, it really IS necessary to saute the tortillas. It makes them much easier to work with and adds a little flavor and texture. This is great with a salad, Spanish-style rice and refried beans. Very yummy!

(1 rating)
yield serving(s)
prep time 30 Min
cook time 20 Min

Ingredients For creamy chicken enchiladas

  • 2 Tbsp
    butter
  • 1
    onion, thinly sliced
  • 3/4 c
    cooked chicken, shredded
  • 1/4 c
    canned diced green chilis
  • 3 oz
    cream cheese, diced
  • salt
  • 1/4 c
    corn oil
  • 4
    6 inch corn tortillas
  • 1/3 c
    whipping cream
  • 1 c
    montery jack cheese, grated
  • purchased salsa

How To Make creamy chicken enchiladas

  • 1
    Melt butter in large heavy skillet over low heat. Add onion and saute until limp but not brown, about 10 minutes. Remove from heat.
  • 2
    Mix into onions the following: chicken, chilis and cream cheese. Season filling with salt to taste.
  • 3
    Preheat oven to 375 degrees.
  • 4
    Heat oil in heavy skillet over medium heat. Add tortillas one at a time and fry until just beginning to blister, turning once. About 1 minute. Drain on paper towels.
  • 5
    Spoon 1/2 cup chicken filling down center of each tortilla and roll.
  • 6
    Place enchiladas seam side down in a glass baking dish.
  • 7
    Pour cream over all. Sprinkle with cheese.
  • 8
    Make at 375 degrees until cream thickens and cheese bubbles. 20 minutes.
  • 9
    Serve with salsa.
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