Creamy Chicken Enchilada Recipe

Easy to Make Chicken Enchiladas

Stacy Hensley
This is an easy to make recipe for creamy chicken enchiladas. It includes step by step instructions and images.
Category
Main Dish
Cuisine
Mexican
Main Ingredients
Baking
Prep Time
 45 min
Cook Time
 40 min
Total Time
1 hrs  25 min

Ingredients

Serves 8
1.5 pounds Boneless skinless chicken breast
1 pint Heavy cream
1 block Softened cream cheese
2 cans Petitie diced tomatoes with green chilies
1 large bag Mexican finely shredded 4 cheese mixture
2 tbsp Cumin
1 tbsp Chili powder
16 Soft taco sized flour tortillas

Directions for Creamy Chicken Enchilada Recipe

1
Combine the chicken , cumin and chili powder in a large pot. Cover with water and cook until the chicken is done. When the chicken is done remove it from the water and allow it to cool.
2
Combine a half can of tomatoes and the heavy cream in a bowl, mix it and set it aside.
3
Shred the cooled chicken and add 1.5 cans of tomatoes and the softened cream cheese. Fold together until it is mixed completely.
4
Fill each tortilla about half full of the chicken mixture and fold, leaving the ends of the tortillas open. Place them in a large baking pan.
5
Pour the set aside mixture of tomatoes and cream over the tortillas in the pan, making sure to just cover the open ends of the tortillas.
6
Top with the shredded cheese and bake at 350 for approximately 30 to 40 minutes or until the cream mixture is bubbling.
7
Remove from the oven and serve.

5 Comments

Post a Comment
  • Robert O. Adair1/29/2011

    Makes me hungry!

  • Faith Draper11/18/2010

    Oh sounds good :) now I'm hungry again :(

  • Dena E. Bolton11/16/2010

    This really sounds good! Am definitely going to have to try.

  • Jolynne M Hudnell11/14/2010

    SOunds good, thanks for sharing the recipe!

  • Jason11/11/2010

    MMMMMMMsoundsyummy!

Displaying Comments

To comment, please sign in to your Yahoo! account, or sign up for a new account.