Creamy Tex Mex Chicken Enchiladas

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.

Ingredients Nutrition

Directions

  1. Saute onion in butter until tender but not brown.
  2. Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
  3. Remove from heat; stir in 1 cup shredded cheese.
  4. Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
  5. Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
  6. Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
  7. Place enchiladas in pan and spoon salsa over top.
  8. Sprinkle with remaining cheese.
  9. Bake at 350 for 15-20 minutes.
Most Helpful

4 5

This was very good. The whole family liked it. I did go ahead and use the whole 8oz block of cream cheese to keep from wasting it and I used the low fat variety. I would cut my cumin to 1t. next time and take a taste before adding the 2nd as the sauce was a bit overpowered by it. I think I might try this recipe again with flour tortillas.

5 5

I loved the filling! I didn't fry the tortillas first. I filled then, then just brushed them with olive oil, then sprinkled with cheese. Delicious.

5 5

Wonderful!! I made them with some baked chicken leftovers. Really creamy and not to spicy. I used mild picante sauce. I also doubled the recipe and am going to freeze one pan to cook next week.