Creamy Chicken Enchiladas
User Reviews
5
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Prep Time
35 mins
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Cook Time
55 mins
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Total Time
1 hr 30 mins
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Servings
5 servings
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Calories
583 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Chicken Enchiladas
Description
This recipe starts by sautéing finely diced onion, poblano (or green pepper), and minced garlic in olive oil until softened. Cream cheese, canned green chilies, and cumin are added and melted into a creamy mixture. Shredded cooked chicken, sour cream, and a portion of green enchilada sauce are stirred in to combine savory and tangy flavors thoroughly.
Corn tortillas are warmed or lightly fried before being filled with cheese, the chicken mixture, and optionally cilantro, then rolled and placed seam-side down in a baking dish. The rolled enchiladas are topped with remaining sauce and cheese, then baked at 350°F for 20–25 minutes until the cheese is melted and the sauce is bubbling.
The dish rests briefly before serving, allowing flavors to settle. This preparation results in moist enchiladas with a creamy filling and a slightly spicy, cheesy topping, suitable as a comforting dinner entrée.
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely diced
- 1 poblano pepper or ½ green pepper
- 2 cloves garlic minced
- 4 ounces cream cheese softened
- 4 ounces green chiles undrained, canned, mild
- ½ teaspoon cumin
- 2 cups chicken cooked shredded
- ¾ cup sour cream divided
- 2 cups Green enchilada sauce divided
- 1 ½ cup Monterey jack cheese shredded
- ¼ cup cilantro optional, chopped, fresh
- 10 small corn tortillas or flour tortillas, 6-inch
Instructions
- Preheat oven to 350°F.
- Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
- Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
- Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
- Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
- Top with remaining enchilada sauce and cheese.
- Bake 20-25 minutes uncovered. Rest 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 583 | 29% |
| Carbohydrates | 38g | 13% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 121mg | 40% |
| Sodium | 1257mg | 52% |
| Potassium | 410mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1574IU | 31% |
| Vitamin C | 26mg | 29% |
| Calcium | 371mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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