Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

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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
  • 1
    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
  • 4
    6 inch corn tortillas
  • 1/3 c
    whipping cream
  • 1 c
    montery jack cheese, grated
  • ·
    purchased salsa

How to Make Creamy Chicken Enchiladas


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

Printable Recipe Card

About Creamy Chicken Enchiladas

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

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