chicken enchiladas

★★★★★ 1 Review
NanasPuddin avatar
By LaDesta McCann
from Conway, AR

This recipe is a bit time consuming but well worth the wait. This is what my husband requests for his birthday dinner.

serves 4 - 6
prep time 1 Hr
cook time 10 Min

Ingredients For chicken enchiladas

  • 1
    baked whole chicken or 4 large bone in chicken breasts, seasoned as you wish. i usually just use salt and pepper.
  • 1 pkg
    cream cheese (low fat is ok but found the fat free doesn't work well with this recipe
  • 1 pkg
    of white mexican melting cheese *
  • 1 pkg
    of crumble mexican cheese*
  • 1 c
    of shredded mexican blend cheese (held back for topping)
  • 1 can
    of rotel, drained...or 1 (4.5) can chopped green chilies, drained ( this is up to your preference, i use mild rotel)
  • 1/4 c
    finely chopped onion
  • 1 clove
    minced garlic
  • 1/4 c
    chopped cilantro
  • 1/2 c
    half n half cream
  • 8
    8 inch tortilla wraps (white flour works best)
  • *
    special note, i usually find these cheeses in wal-mart or kroger or any mexican store. if you can not find these specific cheeses, you can use 1 package (2 cups) of shredded mexican blend cheese.
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How To Make chicken enchiladas

  • 1
    In a skillet, you will need to sauté the onion and garlic until soft and lightly caramelized.
  • 2
    While the chicken is baking, melt together the cream cheese, white Mexican melting cheese in a non stick pan on the stove top.
  • 3
    When all is melted together add the rotel or green chilies, onion/garlic mixture and crumble cheese and set aside.
  • 4
    When the chicken is cooled, debone, dice or shred and add to cheese mixture, add the cilantro and mix well. Mixture should not be to liquefied, reserve 1 ½ cup of mixture and mix with the half n half cream.
  • 5
    Take the tortillas and warm them for a few seconds in the microwave or in a damp towel in the oven. Just enough to make them soft and easy to work with.
  • 6
    Take a warmed tortilla shell, spoon approx ¼ - ½ cup of the filling and wrap. Roll tortilla; place seam side down in a 13x9 inch baking dish that is well coated with cooking spray. Complete all 8 tortillas in this manner
  • 7
    Spread the reserved cheese filling mixture over the top of enchiladas, and top with shredded Mexican cheese.
  • 8
    Place into a 350 preheated oven and bake till cheese is melted and golden brown on top, approx 10 minutes.

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