Creamy Cheesy Chicken Enchiladas
Cooked chicken, green chilies, onions, cheese and more rolled up inside a tortilla, covered in a creamy sauce, baked in the oven and topped off with more cheese.
Spray a 9” x 13” baking pan with cooking oil.
In a medium saucepan over medium heat,
melt butter and cook onions until tender.
If you are using jalapeños add them now too.
I dehydrated my garden jalapeños
then ground them up so I added this.
Add 1 Tbsp. of the green chilies,
stir and remove from the heat.
Add 2 Tbsp. of milk and cream cheese.
Stir to combine.
Add the chicken and stir well.
Divide and place the chicken mixture
between the five large tortillas, in the center.
Roll the tortilla tightly over chicken halfway.
Fold in the sides.
Continue to roll then place them seam
side down in the prepared baking dish.
In a medium bowl combine the
soup and remaining green chilies.
Add the remaining milk stirring
until smooth and creamy.
Spread the sauce on top of the rolled enchiladas.
Cover tightly with foil.
Bake in a preheated 350 degree oven for 30 minutes.
Remove the foil and sprinkle
the enchiladas with the cheese.
Place back into the oven, uncovered, just
until the cheese melts about 5 minutes.
Sprinkle with green onion and serve immediately.
Creamy Cheesy Chicken Enchiladas
http://www.InDianesKitchen.com
Ingredients
- 2 Tbsp. butter
- 1 small onion, diced
- 1 – 4 oz. can diced green chilies
- 1-2 jalapenos, seeded and chopped (optional and for a hot spicy dish)
- 3 cups cooked chicken chopped well (I used rotisserie chicken}
- 3 oz. cream cheese, softened
- 2 Tbsp. milk
- 5 to 6 large tortilla
- 1 – 10.5 oz. can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar or taco cheese
Directions
- Preheat oven to 350 degrees.
- Spray a 9″ x 13″ baking dish with cooking oil.
- In a medium saucepan over medium heat, melt the butter and cook the onions until tender. If you are using jalapeños add and cook them now.
- Add 1 Tbsp. of the green chilies, stir and remove from the heat.
- Add 2 Tbsp. of milk and the cream cheese. Stir to combine.
- Add the chopped chicken and stir well.
- Divide the chicken mixture between the five tortillas placing it in the center of each tortilla.
- Roll half of the tortilla around the chicken. Fold in both sides then finish rolling the tortilla to the end.
- Place all of the enchiladas, seam side down, into the prepared baking dish.
- In a medium bowl combine the soup and remaining green chilies. Add the 1 cup of milk and stir until smooth and creamy.
- Spread the sauce over the rolled enchiladas and cover the dish tightly with foil.
- Bake for 30 minutes, remove the foil and sprinkle the enchiladas with the cheese.
- Place the dish back into the oven for about 5 minutes or until the cheese melts.
- Top off with green onion (optional) and serve immediately.
Share this:
Categories: Cheese, Chicken, Milk Products, Sauces, Tortilla
Yummy! I wish i could cook, Diane! 😉 However its chicken time! :-)) Have a beautiful week! Michael
Thank you and I bet you can cook better than me Michael! Have a wonderful week!
Don’t put your light under a bushel, Diane! When I do something well, everyone wants to eat with me. If it doesn’t work, I’ll have to eat alone. Lol xx
Have a wonderful week as well, Diane! xx
Thank you!
Thank you as well, Diane! Many thanks for providing always very yummy recipes. xx Michael
Reblogged this on Love and Love Alone.
Thank you!
Yum yum yum! Looks healthy, hearty, yummy and so comforting. 😋
This is a definite keeper as my husband said! Lol Thanks Ab!
Good stuff!!
Thanks John!
It not only tastes yummy but also looks very yummy,Thanks a lot for sharing.Take care🌹🙏
You are so sweet Francis! Thank you and enjoy your Sunday!
Oh YES Diane! This looks utterly delicious! Pity we’ve just made chicken soup for dinner … but there’s always tomorrow …
Love chicken soup, I bet it was fabulous! I made cabbage/vegetable soup today for the next few days eating. We had flat bread pizza tonight and everyone made their own. The grandkids thought that was fun. Thank you and enjoy your Sunday! ❤️
Yes thanks, the soup was really nice & hearty (we also had enough for two days 😉). Ahh, it’s so so nice that you involve the grandkids in making their own food! Have a great Sunday 🌸.
You too!
Another delicious recipe to save! Tonight I’m making your Shepherd’s Pie. 🙂 Thanks for all the great recipes, Diane.
Oh that sounds good, I haven’t made that for a while. You’re welcome Patty!
I definitely have to try this! Allergy to peppers so it will be a little different, of course. Thanks for sharing 🙂
It’s funny because I can’t stand green peppers but I love green chilies from the can. So sorry you are allergic but you won’t have any trouble adjusting this recipe Angie.
Yum, I’m saving this recipe.
Thanks and you won’t be sorry you did. It turned out amazing.
Enchiladas are one of my favorites, though you had me at “creamy cheesy.”
You have to try this Matt. It was so delicious and I will be making this frequently.
These are beautiful Diane! The sauce is divine!
Thank you Dorothy we really loved it.
Mmmmmmm!, looks delicious 😋
It was VERY good and my husband said we have to have it again. Thanks so much.
Oh wow. That looks delicious! Weekend meal coming up!
This was amazing and easy Ally! Enjoy and let me know how you liked it. ❤️
These look so good!! Another recipe to save and try soon. 🙂
These turned out so delicious Michelle. The chicken mixture with the creamy sauce was perfect together.
My bathroom scale just called me. It seems to be taunting me lately.
Show it who’s the boss, take the battery out! 🤣😂🤣
This looks yummy Diane – nothing beats Mexican food … I think it appeals to everyone.
Thank you Linda! It’s funny because I never liked Mexican food because it always seemed to have green pepper or avocado in them, both I dislike. I started making it my way and now I love it.
This really look good … the draw may have been the cheese too. I can take or leave green pepper and avocado as well. That’s good … we’ll leave it to the people who like avocado toast. 🙂
Enchiladas a la gringa! Tan sabrosa! For some reason, chicken enchiladas are better with flour tortillas, rather than corn…go figure. I love the dehydrated jalapeño. Great way to keep the garden flavor throughout the year. Thanks for the recipe!
Thanks I hate waste so that’s why I dehydrated them. Some things just don’t freeze well. This gives me the flavor and lasts a long time in storage.
Thank you so much for posting this on your site! Your enchiladas looks amazing! 💕
Honestly, you made me drool with this recipe. I can almost smell it baking in the oven!
You have to try this one. The flavor of the chicken was amazing then add the sauce…..so good!!!!
Growing up in Texas, I love enchiladas and your version certainly looks good.
Thank you so much Karen!