Creamy Chicken Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Creamy Chicken Enchiladas
Description
The Creamy Chicken Enchiladas recipe starts with a filling made by cooking Rotel tomatoes and green chilies briefly to reduce excess liquid, then stirring in softened cream cheese and cooked chicken until creamy. The mixture is portioned into flour tortillas, rolled, placed seam side down in a baking dish, topped with shredded Monterey Jack cheese, and drizzled with heavy cream. For added warmth, salsa verde can be mixed in. The dish is baked covered and then uncovered until the cheese browns, optionally finishing with a quick broil to achieve a golden crust.
These enchiladas offer a creamy interior with tender chicken and a balanced, mild heat from the Rotel and optional salsa verde. The shredded cheese melts over the rolled tortillas providing a melted topping with a slightly crisp edge if broiled briefly.
Serve warm alongside black beans, cilantro lime rice, and fresh pico de gallo for a well-rounded meal. This approach gives a variety of textures and fresh flavors to complement the creamy enchiladas.
Notes advise that the chicken can be prepared by any preferred cooking method, with a slow cooker approach suggested for convenience. The dish can accommodate shredded or chopped chicken and works well if the chicken is cooked from frozen for ease.
Ingredients
- 1 (10 ounce) Rotel tomatoes and green chilies drained, canned
- 1 (8 oz) cream cheese softened, package
- 2 cups chicken breast see Note, cooked, chopped or shredded
- 8 (8 - inch) flour tortillas
- 1 cup Monterey jack cheese shredded
- 1 cup heavy cream
- salsa verde optional, 1/2 cup, for a spicier version
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a large skillet add Rotel tomatoes and cook for one minute over medium heat to reduce the liquid in them. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. This can also be done in the microwave.
- Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with the cheese. Drizzle with cream and salsa verde if you like a spicier version.
- Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown. I like to broil for about 1 minute at the end to brown the cheese. Serve with black beans, Cilantro Lime Rice, and pico de gallo.
Notes
- Chicken can be cooked by your preferred method; slow cooker on low for 3-4 hours is convenient.
- Using shredded or chopped chicken both work well for the filling.
- Slow cooker frozen chicken breasts also cook through for an easy starting point.
User Reviews
Overall Rating
5
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