Creamy Cheesy Chicken Enchiladas

Total Time
10 mins
45 mins

This recipe was given to me over 20 years ago by a very dear friend. I am not a huge fan of Mexican food but I love this dish! Definitely NOT low calorie.

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  1. Preheat oven to 375 degrees. Grease a 13x9" baking dish.
  2. Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
  3. Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
  4. Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
  5. Garnish with green onionn and tomato.