Chicken Enchalatas

Trisha McKay


If making 2 13x9 cassorole dishes use 2nd amounts (example 3-6 lg chicken breasts)6 being the 2nd amount

If you want to go for a healthier approach make filling and put in oven like a casserole.: )

★★★★★ 1 vote
6-12 people
1 Hr
40 Min


3-6 large
boneless skinless chicken breasts
1-2 pkg
cream cheese
1-2 c
heavy cream, whipped
1 c
chopped onion
3-4 clove
pressed garlic
1 can(s)
chopped green chillies
1 can(s)
chopped jalapenos
1-2 can(s)
enchalata sauce (red or green)
2-4 c
grated cheese (any type you want i use cheddar)
burrito sized tortias


1Cook chicken fully (boil or bake). If chicken is frozen cook in oven at 450 degrees for 15 mins (should be white inside and out when sliced)
2While chicken is cooking in a large bowl, open cream cheese and set aside bring it to room temperature.
3Chop desired amount of onions (optional) and place in large bowl with cream cheese.
4Add fresh pressed garlic.
5Drain chilies & Jalapenos (if you don't like spicy then skip the jalapenos), place in large bowl with other ingredients.
6When chicken is fully cooked either set aside until you can touch it or start shredding chicken, & place on top of cream cheese to soften.
7Add Heavy whipping cream until desired moistness (you don't want it runny just enough for the ingredients to mash together)
8Mix all ingredients together (I use my hands)
9Preheat oven to 350 degrees
10Grease a 13 x 9 baking dish (2 dishes if using 16 tortias)
11Place desired amount (1/2 cup) of filling into tortias and roll shut.
12Cover dish (s) with enchalata sauce (red or green), and top with grated cheese.
13Place 1 dish at a time in preheated oven for 35-40 minutes or until bubbly.
14Let sit for 5 - 10 minutes and serve.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Healthy