Creamy Chicken Enchiladas

Creamy Chicken Enchiladas Recipe

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Robyn Grogan


To make this easier, I often use canned chicken breast meat. I also usually at least double the recipe, since the left-overs are awesome! Just as a note, it really IS necessary to saute the tortillas. It makes them much easier to work with and adds a little flavor and texture. This is great with a salad, Spanish-style rice and refried beans. Very yummy!

★★★★★ 1 vote
30 Min
20 Min


2 Tbsp
onion, thinly sliced
3/4 c
cooked chicken, shredded
1/4 c
canned diced green chilis
3 oz
cream cheese, diced
1/4 c
corn oil
6 inch corn tortillas
1/3 c
whipping cream
1 c
montery jack cheese, grated
purchased salsa

How to Make Creamy Chicken Enchiladas


  • 1Melt butter in large heavy skillet over low heat. Add onion and saute until limp but not brown, about 10 minutes. Remove from heat.
  • 2Mix into onions the following: chicken, chilis and cream cheese. Season filling with salt to taste.
  • 3Preheat oven to 375 degrees.
  • 4Heat oil in heavy skillet over medium heat. Add tortillas one at a time and fry until just beginning to blister, turning once. About 1 minute. Drain on paper towels.
  • 5Spoon 1/2 cup chicken filling down center of each tortilla and roll.
  • 6Place enchiladas seam side down in a glass baking dish.
  • 7Pour cream over all. Sprinkle with cheese.
  • 8Make at 375 degrees until cream thickens and cheese bubbles. 20 minutes.
  • 9Serve with salsa.

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About Creamy Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #easy, #and