These are our all-time favorite enchiladas! They stay in the regular rotation and routinely are on the menu for guests.
These enchiladas boast a rich, creamy filling and are full of flavor! They also freeze well and are great to pull out for busy weeknights or for giving away.
Chicken Enchiladas
These enchiladas boast a rich, creamy filling and are full of flavor! They also freeze well and are great to pull out for busy weeknights or for giving away.
Chicken Enchiladas
1 large onion, chopped very fine (I use 1/2 large onion)
2 T. butter
2 c. shredded cooked chicken (about 4-5 small breasts)
1/2 c. chopped pimientos (4 oz jar)
1 (4 oz) can chopped green chiles, drained
8 oz. cream cheese, softened
1 t. cilantro
1/2 t. salt
1/2 t. pepper
2 c. shredded Monterey Jack cheese, divided
10-12 flour tortillas (Mission brand fajita size)
1 c. whipping cream
Optional Toppings:
Sour cream
Salsa
Guacamole
Guacamole
For filling: Saute onions in butter in a large skillet over medium heat until soft. Add chicken, pimientos, green chiles, cream cheese, cilantro, salt, pepper, and 1 cup Monterey Jack cheese.
Cook over low heat until mixed well and cheese is completely melted.
Place 4-6 tortillas between two damp paper towels. Microwave 30-45 seconds. Repeat for remaining tortillas when ready to fill.
Spoon about 1/3 cup of chicken mixture onto a heated tortilla and roll up to close. Arrange enchiladas seam-side down in a greased 9X13 dish. (You will need an extra small dish for enchiladas that do not fit.)
Pour the whipping cream over the enchiladas that you plan to bake. If freezing some, place directly in freezer ziplocs without whipping cream.
Preheat oven to 375 degrees. Bake covered 25 minutes, then uncover, sprinkle remaining Monterey Jack cheese over enchiladas, and bake until cheese melts.
Top with your choice of sour cream, salsa, or guacamole.
Enjoy!
Enjoy!
Yield: 10 enchiladas
As an appetizer before the enchiladas, try either Babalu’s Guacamole or this easy and delicious guacamole!
For a complete meal, serve alongside black beans and salad or Mexican rice.
Recipe adapted from the Little Rock Junior League’s Apron Strings
Linking to:
Weekend Bloggy Reading
Comfy in the Kitchen
This Chick Cooks
Jam Hands
Tempt My Tummy Tuesday
Cast Party Wednesday
Linking to:
Weekend Bloggy Reading
Comfy in the Kitchen
This Chick Cooks
Jam Hands
Tempt My Tummy Tuesday
Cast Party Wednesday
Ann from On Sutton Place says
Any recipe with whipping cream is a winner in my book! I am trying these as soon as possible. Looks amazing. Thank you so much!
Kristin says
Those sound delicious too! I made the crock pot chicken soft tacos the other night from your recipe and they were a big hit! Thanks!! 🙂
destiny says
Sounds good! I’ve enjoyed reading your recipes! (and I’ve pinned a bunch of them!)
I made the Chili Cheese dip tonight…yum!
Veronica says
These look really yummy Amanda! Kristin is always telling me about the great recipes she’s been seeing here on your blog! I need to add a few of them to my list!
HappyascanB says
Oh. My. YUM. Cannot wait to cook this one! I always love your recipes because they’re so “cookable” for me!!! 🙂
Gottjoy! says
Saw your Hog door decor on Pinterest and being a fan myself, clicked on over here to your blog. What a fun blog!Love the recipes you post…they seem easy enough for even me=)!
Have a great rest of the week!
Gina says
Oooh! Can’t wait to try these! I agree with Ann up there at the top – “anything with whipping cream” is a sure winner winner!
Amanda @ Little House on the Corner says
Chicken enchiladas are one of my favorite meals! I have a couple different recipes, but I’ll definitely have to try this one next! Thanks for sharing. 🙂 Found your link at the Serenity Now party.
alanna rose says
These look delicious, thanks for sharing!