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!
Prep Time40 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 8servings
Calories: 359kcal
Author: Lucy Brewer
Ingredients
4cooked chicken breasts, chopped finely
1cupchopped onion
1jalapeno, chopped and seeded
14 oz.can chopped green chiles, undrained
1tablespoonfresh cilantro, chopped
2tablespoonsunsalted butter
3oz.block cream cheese
½cupchicken stock
Salt and pepper to taste
8corn tortillas
10ozEnchilada sauce, canned or homemade
2cupsMonterey Pepper Jack cheese, shredded
½cupCheddar cheese, shredded
Chopped green onions and cilantro for topping
Instructions
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.