Creamy Chicken Enchiladas

READY IN: 45mins
Recipe by dawnie2u

This is one of my signature dishes. The sweetness of the caramelized onions really makes this dish, so don't skimp on the time to cook the onions. I always double the recipe and freeze one batch. I usually serve this with refried beans and either a Mexican Rice Pilaf or Sopa de Seca. If serving these with rice and beans, one enchilada per person is what I usually figure on. They are very rich and filling. It helps with rolling these if you heat the tortillas a little before filling them.

Top Review by artistclogger

This was very good--loved the taste of the green chiles enchilada sauce combined with the monterey jack cheese. And the roasted red peppers were a great addition to the filling. The canned green enchilada sauces at our grocers all contained MSG or additives that I can't eat, so I made green enchilada sauce recipe #55478 from recipezaar. Because we like spicy food, I added a 1/4 tsp cayenne to the sauce and 1/2 tsp also to the filling. We would like it even spicier, so next time (and there will be next time) I will either add jalapeno peppers the mix, increase the cayenne, or top it with hot salsa. Great recipe and tasty combination of flavors--thanks for posting this recipe.

Ingredients Nutrition


  1. In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning.
  2. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.
  3. Pour a little green sauce in bottom of 9X13 baking pan.
  4. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full.
  5. Cover with remaining sauce and top with grated cheese.
  6. At this point you may cover and refrigerate.
  7. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more.
  8. If not refrigerated, bake uncovered for 20 minutes.
  9. Makes approximately 12 enchiladas.

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