Chicken Enchiladas With Creamy Red Sauce Recipe

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Chicken Enchiladas with creamy red sauce

Cindee Hansen


I had a recipe that sounded good but just seemed like it needed some tweeking. And tweeking I did and boy, they turned out wonderful. The family polished it all leftovers for my lunch the next day.

pinch tips: How to Carve a Whole Chicken



1 rotisserie chicken from your local store (de-boned & shredded)
1 can(s)
ro*tel tomato w/ green chili (drained)
1 medium
white onion (diced)
1 Tbsp
minced garlic
1 can(s)
green chili's diced (small can)
1 pkg
cream cheese (or 1/2 cream cheese & 1/2 velveeta queso cheese)
taco sized flour tortillas
3 c
quesadilla cheese or monterey jack cheese
1 can(s)
red enchilada sauce
couple of splashes of half and half

Directions Step-By-Step

Preheat oven to 350. Lighly spray 9 x 13 baking pan.

Saute onion, garlic, green chili and tomato in a little olive oil for about 4 minutes. Add salt, pepper, cumin or other seasoning to taste and saute one more minute. Add cream cheese and/or Velveeta. Stir until melted. Add shredded chicken and mix well.
Fill each tortilla with a spoonful of chicken mix, roll up and place (seam side down) in baking dish. Repeat until all six are filled.
In a bowl, whisk together enchilada sauce and a splash or two of half and half. You can double the sauce depending on how "saucy" you like it. Drizzle or pour sauce over enchiladas. Sprinkle shredded cheese over the top. Bake for 30 to 35 minutes.
I served mine with Spanish Rice. Very satisfying!

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican