Creamy Chicken Enchiladas
We were at my brother and sister-in-laws about a month ago for my niece’s birthday. My sister-in-law made some delicious chicken enchiladas. It inspired me to make my own recipe. This creamy chicken enchiladas recipe is yummy. Maybe as good as my sister-in-law’s recipe.
These creamy chicken enchiladas freeze well. I usually put them in two 8×8 pans so that I can bake one and freeze one. You can’t go wrong with enchiladas, plus you can adjust things to your liking. Add some jalapenos, more hot sauce, or use hot salsa versus the mild I use. You could also add bell peppers or use shredded beef instead of chicken. The possibilities are endless.
My Instant Pot Shredded Chicken Recipe is perfect to make the chicken for these enchiladas. You could also use my Oven Roasted Turkey Breast recipe and make turkey enchiladas (or left over turkey from your holiday meals would be perfect too).
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Creamy Chicken Enchiladas
- Total Time: 1 hour 5 minutes
- Yield: 10 enchiladas 1x
Description
Creamy and delicious. You can’t go wrong with these enchiladas. They are a family favorite and super easy.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 to 2.5 pounds cooked shredded chicken
- 1/2 onion, chopped
- 4 gloves garlic, minced
- 1 (4oz) can green chiles
- 1 (4oz) jar of pimentos
- 4 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup salsa
- 3 cups Mexican style shredded cheese, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot sauce
- 1 package taco sized flour tortilla shells
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
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Spray one 9 by 13 pan or two 8 by 8 pans with cooking spray an set aside.
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Saute onions for 5 minutes. Add minced garlic and cook another minute. Remove from heat and set aside
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For the sauce, in a medium sized bowl mix together softened cream cheese, plain Greek yogurt, green chilies, pimentos, salsa, onion and garlic, salt, pepper and hot sauce.
5. In a large bowl mix together cooked chicken, 1/2 cup cheese and 1 cup of the sauce.
6. Now you are ready to assemble the enchiladas. Take a tortilla. Scoop about 1/2 cup of chicken mixture onto a tortilla, add a little cheese and then roll it up and place it into your greased pan. Repeat until you have made 10 enchiladas.
7. Once you have all of your enchiladas in the pan, pour remaining sauce over enchiladas.
8. Top with the rest of the cheese.
9. Cover with foil and bake for 35 to 40 minutes.
Notes
To Freeze: Assemble the enchiladas, but do not bake. Cover your pan with plastic wrap and then the lid or foil if your pan does not have a lid. Freeze.
When read to prepare: Thaw in the refrigerator for 36 to 48 hours. Bake as directed, adding 10 minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main dish
Lisa
Hello there! My name is Lisa. I am a wife, mother of four beautiful children and a nurse. Having a blog was not something I ever expected to be doing, but I am so excited to be on this adventure. I have been a psychiatric nurse for 18 years. I am a lover of God, family, friends, food, photography and humor. My obsession with freezer meal planning is the main reason I wanted to start this blog. It has changed the way I feed my family. Meal planning and making life a little bit easier is something I am so passionate about. Sharing my ideas with people has brough me such joy. I love to tell anyone who will listen about my next big cooking or baking adventure. I hope that you will find helpful tips and delicious recipes on this blog.
In Honor of Grandma
