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
{ 26 comments… read them below or add one }
This sounds wonderful. I love to make mine with a little bit of sour cream and cream of chicken soup. Yum!
I’m SO craving Mexican food right now! not sure If I can find green enchilada sauce around here, but if I can’t, I’ll bookmark this one for next year! oh, and I’m excited about making your pumpkin cake tomorrow! Happy Thanksgiving!
these sound wonderful and so simple!
I agree with MrsPresley! Simply awesome recipe!
I am a huge enchilada fan, and these sound amazing!
I’m making these tonight! I have green taco sauce, which is tomatillo-based and I plan on mixing it with some regular red enchilada sauce (because we’re having a problem with freezing rain and ice and I’m not going out if I don’t have to.)
Thanks for the recipe!
These were fabulous! I made these a few nights ago and ate it again for lunch the next day. Awesome!.
http://sweetnsavory.wordpress.com/2007/12/13/cheese-heaven/
Just wanted to let you know that I made these this weekend and they are fabulous! My husband isn’t the biggest TexMex fan and even he loved them. Thanks for the recipe!
this recipe comes from the old el paso green enchilada sauce can.
Heather – I’ll have to look into that next time I’m at the store. I’ve done so much tweaking from the recipe my Grandmother uses… it’d be crazy if they were the same!
So, I just finished preparing these enchiladas and they are now in the oven baking. I have to say these are the easiest enchiladas I have ever made and they smell absolutely amazing! In response to Heather saying it is the recipe on the Old El Paso enchilada sauce can she is correct I checked when I went to the store but none the less I am soooo excited to try these, they smell fantastic and my boyfriend cant wait either! The entire meal including spanish rice and black beans takes an hour from start to finish! yumm!
I checked out the Old El Paso recipe but this one is a little different (they are definitely very similar) and I posted before their copyright so I got dibs!
haha. Either way, Doesn’t change how tasty they are!
Thanks for letting me know!
These enchiladas turned out amazing and I will definitley be making them again! My picky boyfriend even loved them and went back for seconds!
My mom & sister make this recipe! It is pretty darn good, I must admit!
GIRL to the FRIEND.
I could have devoured the whole dish of these beautes last night. They were outta this world YUM. Thank you for the green sauce love.
Allie
haha glad you liked them!
Just made these and can hardly wait to try them. I used this recipe because of the simplicity but I’m betting they’re awesome!
I love these quick and easy chicken enchiladas! I have 4 kids and it is hard to please all of them and the hubby. Schwans truck has pre-cooked chopped/shredded chicken and this has been a time saver for my family and tastes soooo good.
I got a recipe real similar to this from the back of an old el paso green enchilada sauce. It is high on the yum factor! Not the best leftovers-but that is rarely an issue.
This recipe is actually one of my absolute favorite meals as leftovers!
Awesome recipe. Made them last night and they were a total hit! Thanks for the recipe!
It was a great success in my household. The boys loved it! Thanks! Your blog is on my list of favs. I love your recipes. Thanks for all the great new ideas!!
Lela
It’s a favorite amongst my friends too! Thanks for commenting! Glad you enjoy the recipes!
This is awesome! I have made it several times for different guests…it is always a hit! I have added to the recipe! Before I put the enchiladas in, I put a layer of refried beans in the pan, then a layer of rice, topped with the enchiladas! A meal in a pan.
Great recipe! I used Neufchatel cheese instead of cream cheese and just did basic red enchilada sauce because it’s what I had around the house but it was still delicious
Mmmm! I used sour cream instead of cream cheese! And just to be different, or maybe because I had red sauce on hand, I used that. I always go for a red/green combo anyway. Thanks for the great recipe!
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