Creamy Chicken Enchiladas Recipe

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Creamy Chicken Enchiladas

Robyn Grogan

By
@SiameseGirl

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!


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Serves:

Two

Prep:

30 Min

Cook:

20 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #easy, #and