Creamy, Cheesy Chicken Enchilladas

Christina Schultz


found this online and have tweaked it over the years to make it super good. Bring it to pot lucks, or when you visit friends. This is a family fav and everyone always wants the recipe.

pinch tips: Flour, Eggs & Breading Techniques





20 Min


25 Min


chicken breast halves, skinless and boneless
15 oz
jar of picante sauce (or make your own)
1 8oz pkg
cream cheese (softened)
1 pkg
taco seasoning
2 c
mexican blend shredded cheese
flour tortillas, (soft taco size)
1 c
cooked rice

Directions Step-By-Step

Chop chicken breasts into bite size chunks. Wash hands and set aside. In a saucepan on med-hi, add3?4 of the picante sauce and reserve the rest, add taco seasoning then mix. Now add the softened cream cheese and mix, then add chicken chunks and COVER, stirring constanly, removing from heat when doing so.(sauce will splatter!!). Let cook about 8-10 mins
Preheat oven to 375 degrees. Spoon chicken mixture into tortillas, roll and place inside a baking dish seam side down.
sprinkle tops of enchiladas with reserved sauce, If you like spicy, use hot sauce (keeps tortillas from drying out) and sprinkle with desired amount of cheese.
Place in the oven until cheese is melted and bubbly. About 8-10 mins (No one in my house waits for them to cool down) PLate up and dig in!!

The rice can be added as a filler in case the mixture is a little too watery/runny. But its not neccesary, I found a good quality cream cheese is the key. Philadelphia brand isnt as good anymore. I bought a farm brand from Costco and no problems.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Hashtag: #enchiladas