Real Recipes From Real Home Cooks ®

creamy chicken enchiladas

(3 ratings)
Recipe by
Leah Stacey
Huntsville, AL

This is always a winner in our family for dinner! This is super yummy!

(3 ratings)
yield 5 -6
prep time 20 Min
cook time 35 Min

Ingredients For creamy chicken enchiladas

  • 1 Tbsp
    olive oil
  • 2 4oz can
    green chiles
  • 1
    medium onion, chopped
  • 1 Tbsp
    garlic , minced
  • salt and pepper to taste
  • 3 large chicken breast cut into strips seasoned with essence of emeril
  • 1 8oz pkg
    cream cheese, room temperature
  • 6
    flour tortillas
  • 3 c
    monterey jack cheese, shredded
  • 1 c
    half and half (1/2 pt.)

How To Make creamy chicken enchiladas

  • 1
    Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
  • 2
    Cut up chicken breast into strips and season with essence of Emeril. Cook in large skillet.
  • 3
    When you are done place the cooked chicken aside on a plate till ready to use. To make the filling add the chilies, onion and garlic to the medium heated skillet.
  • 4
    Sauté until tender, about 4 minutes. Add salt and pepper, sauté' 1 minute longer. Stir in cream cheese and keep stirring till melted.
  • 5
    Next toss in the chicken strips and mix well till coated in the cream cheese mixture. Remove from heat.
  • 6
    Fill each tortilla with Chicken mixture and roll up. Place seam-side down in the baking dish. Cover enchiladas with shredded cheese.
  • 7
    Drizzle half&half over cheese-covered enchiladas.
  • 8
    Bake for 30-35 minutes. Serve with Spanish rice, refried beans, or chips and salsa.

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