Chicken Enchiladas

Joyce Lowery


This recipe is a favorite of Trevor, my grandson.


★★★★★ 1 vote

30 Min
30 Min


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boneless chicken breasts
1 pkg
chicken taco seasoning
1 pkg
ranch style dressing mix
1 can(s)
chicken broth
1 Tbsp
onion, chopped
3 clove
garlic, minced
jalapeno pepper, chopped
1 can(s)
chopped green chili peppers, drained
8 oz
cream cheese, room temperature
1 Tbsp
chili powder
2 tsp
1 tsp
1 tsp
black pepper
1 jar(s)
salsa verde
2 c
mozzarella cheese, shredded
1 can(s)
green enchilada sauce
2 c
whipping cream
1 pkg
flour tortillas

How to Make Chicken Enchiladas


  • 1Preheat oven to 350 degrees.
  • 2Prepare 13x9-inch baking dish by pouring can of green enchilada sauce in the bottom of dish.
  • 3Boil chicken breasts in chicken broth with chicken taco seasoning and ranch dressing mix. Boil until tender. Drain chicken breasts, but save broth.
  • 4Melt butter. Stir in chopped onion. Saute until soft, not brown, about 3 minutes. Add chopped jalapeno peppers and minced garlic, cook about 2 more minutes. Stir frequently. Add the chili powder, cumin, salt and pepper, combining well.
  • 5Add in the drained green chili peppers and softened cream cheese until combined well.
  • 6Stir in half the jar of salsa verde and remove pan from heat.
  • 7Heat saved chicken broth to a simmer. Dip a flour tortilla in the warm broth.
  • 8Place about 2 tablespoons chicken mixture and 1 tablespoon shredded cheese in each flour tortilla. Roll tortilla around the chicken and cheese. Place in the prepared baking dish; seam side down. Continue until tortillas or chicken mixture is gone.
  • 9Combine remaining salsa, chicken broth, and whipping cream. Whisk until combined well. Pour over top of enchiladas.
  • 10Sprinkle remaining shredded cheese over top of enchiladas. Cover dish with foil.
  • 11Bake 30 minutes covered or until cheese is melted and enchiladas are warm through.

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican

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