Cream Cheese Chicken Enchiladas
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 453.59 g chicken breast
- 118.29 ml water
- 2 garlic cloves, thinly sliced
- 1 large onion, chopped
- 44.37 ml butter
- 1 garlic clove, finely chopped
- 2 (198.44 g) can diced green chilies
- 14.79 ml chili powder
- 2.46 ml ground cumin
- 2.46 ml salt
- 1.23 ml oregano
- 1.23 ml pepper
- 59.14 ml flour
- 236.59 ml chicken broth
- 236.59 ml heavy cream
- 226.79 g monterey jack cheese, shredded (2 cups)
- 226.79 g cream cheese, cubed
- 59.14-78.78 ml vegetable oil
- 12 corn tortillas (6 inch)
- 6 green onions, trimmed and sliced
directions
- Place chicken breasts in medium size saucepan; add water and sliced garlic. Cover adn bring to simmer. Cook until just tender, about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
- Saute onion in butter in medium size skillet until just soft, about 5 minutes. Add chopped garlic; saute 1 minutes. Add chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute, stirring.
- Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted. Stir in chunks of cream cheese.
- Combine 1 cup cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time, in hot oil just until limp, about 5 to 10 seconds on each side. Do not let them become crisp. Place on work surface.
- Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in preheated hot oven (400°F) for 20 minutes or until bubbly. Garnish with extra sliced green onion. Serve with guacamole, salsa and sour cream.
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Reviews
-
These enchiladas were delicious!! I doubled the recipe for a family event and they were a huge hit. I also made a vegetarian version for one family member by using mushrooms, onions, and cilantro as the filling with the same sauce. I'm making these again this weekend for another gathering and know they will be enjoyed again. I second what Birdie said as well. This is a great recipe to prep a day early, then construct and bake the day they'll be served.
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This recipe tastes great! But I did a lot of stuff to cut the fat. I used margerine instead of butter, I used skim milk instead of cream (the sauce was still very thick and tasty), I cut the cream cheese in half and used low-fat cream cheese. I used low-fat cheddar and I only sprinkled 1/2c on top. I didn't fry the tortillas, but then learned why you would want to, the tortillas tear easily if not fried, not sure how to get around that, but I was able to make the dish. Just as an FYI, the sauce that you make could easily make a really yummy dip, I am going to try that for my next potluck.
Tweaks
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This recipe tastes great! But I did a lot of stuff to cut the fat. I used margerine instead of butter, I used skim milk instead of cream (the sauce was still very thick and tasty), I cut the cream cheese in half and used low-fat cream cheese. I used low-fat cheddar and I only sprinkled 1/2c on top. I didn't fry the tortillas, but then learned why you would want to, the tortillas tear easily if not fried, not sure how to get around that, but I was able to make the dish. Just as an FYI, the sauce that you make could easily make a really yummy dip, I am going to try that for my next potluck.