Creamy Chicken Enchiladas

Leah Stacey


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

★★★★★ 3 votes
20 Min
35 Min


1 Tbsp
olive oil
2 4oz can(s)
green chiles
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
flour tortillas
3 c
monterey jack cheese, shredded
1 c
half and half (1/2 pt.)


1Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray. Cut up chicken breast into strips and season with essence of Emeril. Cook in large skillet. 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. Saute' until tender, about 4 minutes. Add salt and pepper, saute' 1 minute longer. Stir in cream cheese and keep stirring till melted. Next toss in the chicken strips and mix well till coated in the cream cheese mixture. Remove from heat. Fill each tortilla with Chicken mixture and roll up. Place seam-side down in the baking dish. Cover enchiladas with shredded cheese. Drizzle half&half over cheese-covered enchiladas. Bake for 30-35 minutes. Serve with Spanish rice, refried beans, or chips and salsa.

About Creamy Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican