Creamy Chicken Enchiladas
User Reviews
5.0
81 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Creamy Chicken Enchiladas
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Creamy Chicken Enchiladas - a great Mexican dinner that comes together in no time at all.
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Ingredients
- 1 (10 ounce) can Rotel tomatoes and green chilies drained
- 1 (8 oz) pkg cream cheese softened
- 2 cups chopped or shredded, cooked chicken breast (see Note)
- 8 (8 - inch) flour tortillas
- 1 cup shredded Monterey jack cheese
- 1 cup heavy cream
- optional 1/2 cup salsa verde 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
- Cook chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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