Chicken Enchiladas are a family favorite and a great make-ahead dish for a party—this recipe uses cream cheese to make the enchiladas extra creamy and delicious!
Mexican food is pretty easy to throw together—usually some combination of meat, sauce, tortillas and cheese, at least as we know it from American-Mexican restaurants.
These chicken enchiladas are no exception. They are easy, a bit spicy, and quite delicious. And covered in cheese, so not exactly calorie-friendly. But you can reduce the amount of cheese if it makes you feel better.
Start with 4 chicken breasts and simmer in a pot of water until done. Chop the chicken breasts finely and set aside. Then sauté 1 cup of chopped onion, 1 chopped jalapeño pepper and 1 can of green chiles in 2 tablespoons of butter.
Add the chicken to the pan along with 3 ounces of cream cheese, 1/2 cup of chicken stock and 1 tablespoon chopped fresh cilantro. Add some salt and pepper to taste.
Prepare a 9 x 13 inch baking dish by lightly spraying with cooking oil and then spread about 1/2 cup of enchilada sauce over the bottom of the dish.
Now it’s time to put the chicken enchiladas together. I usually soften tortillas in the microwave in a damp paper towel, but you can also dip them in whatever sauce you’re using or heat them in a skillet. Either way, heat 8 corn tortillas until soft and spread a good dollop of the chicken mixture down the middle of each tortilla. Roll the tortilla and place seam side down in the prepared dish. When all the tortillas have been rolled, spoon a good bit of sauce over the top and then sprinkle 2 cups shredded Monterey Pepper Jack cheese and 1/2 cup Cheddar cheese on top.
Bake at 350° for 35 to 40 minutes or until cheese is melted and bubbly and starting to brown just a little around the edges.
- 4 cooked chicken breasts, chopped finely
- 1 cup chopped onion
- 1 jalapeno, chopped and seeded
- 1 4 oz. can chopped green chiles, undrained
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons unsalted butter
- 3 oz. block cream cheese
- ½ cup chicken stock
- Salt and pepper to taste
- 8 corn tortillas
- 10 oz Enchilada sauce, canned or homemade
- 2 cups Monterey Pepper Jack cheese, shredded
- ½ cup Cheddar cheese, shredded
- Chopped green onions and cilantro for topping
- Preheat oven to 350. Lightly grease 9 x 13 inch baking dish.
- Melt butter on medium heat and then saute onion, jalapeno pepper and one undrained can of green chiles for about five minutes. Add chicken, cream cheese, chicken stock and cilantro to pan. Stir until cream cheese is melted.
- Heat tortillas according to package directions.
- Spread 1/2 cup enchilada sauce on bottom of prepared dish. Place a generous amount of chicken mixture on each tortilla, roll up and place seam side down in baking dish.
- When all tortillas have been rolled and placed in dish, spread about one cup of enchilada sauce on top of finished tortillas. You may like more or less sauce depending on taste. Sprinkle Monterey Jack cheese on top of tortillas, then add Cheddar.
- Bake for 20-30 minutes or until cheese is melted and starting to brown a little around the edges.
- Sprinkle hot enchiladas with chopped green onions and fresh cilantro. Serve with sour cream.