CREAMY CHICKEN ENCHILADAS
This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy.
Provided by WorkingMom2three
Categories Chicken
Time 55m
Yield 10 enchiladas, 20 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
- Soften cream cheese in microwave.
- In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
- Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
- Combine the enchilada sauce and soup.
- Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
- Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
- Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
- Bake at 375°F for 20 minutes.
- This can be made ahead and frozen.
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Jevan Pech
[email protected]I loved these enchiladas! The creamy sauce and tender chicken were perfect. I will definitely be making these again.
Dan Makindu
[email protected]These enchiladas were easy to make and tasted great! I will definitely be making them again.
kitty
[email protected]I'm not a fan of enchiladas, but I tried these because my wife made them. I was surprised to find that I actually enjoyed them! The creamy sauce was really good.
Anik Saha
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time I make them.
kenaleone libingi
[email protected]These enchiladas were really good, but I would have liked them more if they had been a bit cheesier. I'll definitely be adding more cheese next time I make them.
Bunnyy Tale
[email protected]I'm a vegetarian, so I used tofu instead of chicken in these enchiladas. They turned out great! The tofu was nice and crispy and the sauce was delicious.
P.P
[email protected]I made these enchiladas for my picky kids and they all loved them! That's a miracle in my house.
Modeline Mukandiwona
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were absolutely delicious.
David Chapman
[email protected]I was pleasantly surprised by how much I enjoyed these enchiladas. I'm not usually a fan of creamy sauces, but this one was really good. The chicken was also cooked perfectly.
Okezie Emmanuel
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I'll definitely be making them again, but I'll use less chili powder next time.
Ogundiran Kaosarat
[email protected]I've made these enchiladas several times and they're always a hit. They're creamy, cheesy, and flavorful. Perfect for a weeknight meal.
Rustin Munro
[email protected]These enchiladas were easy to make and tasted great! I used rotisserie chicken to save time and they still turned out delicious.
Sagar tamang
[email protected]I'm not a big fan of enchiladas, but these were really good! The creamy sauce was the perfect touch.
Maina Hashmi
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them. The recipe was easy to follow and the results were amazing.
Ogunola Lamid
[email protected]These enchiladas were a hit with my family! The creamy sauce was delicious and the chicken was cooked perfectly. I will definitely be making this recipe again.