If you're looking for an easy Mexican main dish recipe, try these creamy chicken enchiladas. Eight ingredients and a few minutes of prep time are all you need to get these enchiladas baking away in the oven.
1 tablespoon butter or margarine
1 medium onion, chopped
1 (4.5-ounce) can chopped green chiles, drained
1 (8-ounce) package cream cheese, cut up and softened
3 1/2 cups chopped cooked chicken breast
8 (8-inch) flour tortillas
2 (8-ounce) packages Monterey Jack cheese, shredded
2 cups whipping cream
How to Make It
Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
I love Mexican and Mexican inspired foods. Usually, it gives my other half heartburn due to all of the tomato bases in Mexican food. He found this recipe, and we decided to try it, what could it hurt? If we like it, we add it to our list of recipes, if not, no harm, no foul. We both LOVED this recipe. It is being added to our list of recipes. It was easy, fairly quick, and was absolutely delicious! We boiled and shredded the chicken instead of chopping and cooking it. The only drawback we had, was there was not enough filling for all 8 tortillas (not that all 8 could fit in my casserole dish either).
This dish is very, very rich, but it is absolutely delicious. Serve with a simple spring mix salad and a vinaigrette. I first had this at a bridal shower, and it was a big hit. I have since made it several times for other people, and they always comment on how good it is.
I have been making this since the recipe first came out. I usually use a rotisserie chicken from Publix to save time. I also have used shrimp that I season with salt and pepper, chili powder, cumin and oregano and saute. Sometimes I use sliced black olives, sometimes black beans and corn, etc. This is such a versatile recipe. We love it!
In spite of the fact that I overseasoned the chicken (too salty!!), my husband still rated this dish an '8' out of 10! That is high praise coming from my picky-eater spouse! It was an easy dish to prepare & I had almost all of the ingredients in my pantry. We will definitely have this again,