Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This recipe was the main dish at Mexican Night for our Cooking Club. They are the best enchiladas I have ever had, definitely not low fat, but delicious.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine chicken, green chilies, green salsa and onion.
  3. Place bouillon cubes, salt and cream in a saucepan and heat until bouillon is dissolved, but do not boil.
  4. Heat oil in skillet and dip each tortilla into oil for about 5 seconds, just to soften.
  5. Drain on paper towels.
  6. Then dip each tortilla into saucepan with cream, coating each side.
  7. Fill each tortilla with chicken mixture. Roll and place seam side down in a baking dish.
  8. Pour remaining cream over enchiladas and sprinkle with cheese.
  9. Bake uncovered at 350°F for 30 to 35 minutes.
  10. Serve with sour cream.
Most Helpful

5 5

We love this recipe and will be making it for years to come! I made my own (very) spicy salsa verde and used FF half & half to replace cream. The tortillas can be heated on a comal or griddle to omit oil, too. I skipped the jack and topped w/cotija when plating it. Next time I'll add more liquid or cook less time to keep from drying fully. Thank you SO much. I've been looking for a recipe that was good enough for la familia and this is it! :)