Creamy Chicken Enchiladas with a Twist

Diane Hopson Smith

By
@DeeDee2011

I adopted this recipe some time ago and just now getting around to working with it. I've tweaked it to our taste and added several ingredients to come up with this version of creamy enchilada's.

The heat in this dish is entirely up to your taste.

Hope you enjoy!


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Comments:

Serves:

This makes 10 hearty enchilada's

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 or 3 large
chicken breast, cooked, shredded
2 Tbsp
salt
taco seasoning mix, to taste
1 can(s)
cream of chicken soup
1
15-ounce can black beans, rinsed and drained
1
8 1/2-ounce can corn, drained
4 1/2 oz
can chopped green chiles, drained
1 c
mild pace salsa, can use hotter if desired
4 oz
cream cheese
2 1/2 c
cheese, shredded (your choice) i used mexican style four cheese blend)
salt and pepper, optional for taste
8
flour tortillas
1
10-ounce old el paso enchilada sauce, mild or hot depending on taste
jalapeno pepper, optional for garnish

Directions Step-By-Step

1
Preheat oven to 375 degrees. Grease a 9 x 13 inch baking dish; set aside.
2
Cover chicken with water; add 2 Tbsp salt; boil until cooked. RESERVE CHICKEN BROTH FOR FILLING. Shred chicken; sprinkle with taco seasoning. NOTE: I shredded chicken with 2 forks while still hot.
3
Combine cream of chicken with 3/4 can chicken broth; add black beans, corn, salsa, green chiles; heat to a simmer; add 1 1/2 cups shredded cheese and 4 oz cream cheese; stir until cheese is melted. Add shredded chicken; stir until well blended. Add salt and pepper to mixture if desired.
4
Fill the tortillas with about 3 to 4 heaping tablespoons of the hot chicken mixture; roll. NOTE: I USED A DINNER PLATE TO HOLD TORTILLAS WHILE I FILLED THEM) Place in prepared pan. Top with enchilada sauce and 1 cup shredded cheese.
5
Bake at 375 degrees for about 20 minutes or until bubbly around edges.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #cheese, #sauce, #enchiladas