These enchiladas are by no means authentic, but boy are they good. They don’t exactly photography very well either but some of the best tasting things don’t exactly look all that great Oh and they’re great reheated so they make a great lunch for work!
I’m not sure where this recipe originated. My grandmother has been making them for as long as I can remember…. well I’ve made a slight change to her recipe. She always used heavy cream over the enchiladas and I’ve subbed for green chile enchilada sauce. They are still creamy this way and its far less fattening, which my waistline appreciates But you can certainly give the cream a try; you need 1.5-2 cups and you would use it in place of enchilada sauce.
I typically prep the chicken over the weekend or use a rotisserie chicken, and I also dice the onion in put in a baggie… which means this is a great weeknight meal! It only takes a few minutes to heat up & assemble everything. Then all you have to do is bake!
Creamy Chicken Enchiladas
1 Tbsp olive oil
1/2 c onion, chopped
1-2 fresh roasted green chiles, chopped (or 4.5 oz can chopped green chiles)
8 oz cream cheese, cut up and softened*
3-1/2 c cooked, chopped chicken
8-10 flour tortillas
1 1/2 c green chile enchilada sauce
1-2 c Cheddar & Monterrey Jack cheese, grated (as desired)
Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned.
* I always use low fat cream cheese