Recipe by Melvin'sWifey
The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Tomatillo Sauce and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.
Top Review by h.glenda
Wow! These were fantastic. I used a large can (28 oz.) of green enchilada sauce and it was plenty. I used small white corn tortillas and had a hard time rolling them also. I tried them warmed and cold...they kept cracking. I didn't stress too much because I knew they would be covered with sauce and cheese. I had a ton of filling and ended up using 3 flour tortillas because I used my whole package of corn ones. All that being said...We shared the leftovers with our friends the next day and they inhaled them! They wanted the recipe and were ready to make them the next day! Great recipe, thanks for sharing.
- 1 1⁄2 lbs chicken breasts, cooked and shredded
- 4 ounces diced green chilies
- 8 ounces cream cheese, softened
- 1⁄2 cup onion, diced (saute first if you want a less crunchy onion)
- 3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce)
- 12 -14 white corn tortillas (small size)
- 8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)
Directions See How It's Made
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.