Creamy Chicken Enchiladas!

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  • Creamy chicken enchiladas – my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!

    When the weather gets cooler, it’s the perfect time to turn on the oven and bake something delicious – and these more than fit the bill! Delicious, warm, and cheesy – it’s one of the most perfect family meals.

    (And let’s be honest, I’ll turn on the oven in the heat of summer for these, too!)

    Creamy chicken enchiladas - my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!
    I’ll be honest, I’m a little apprehensive to find out the calories in these – but hey, it’s helping keep me warm right? Plus, I always eat a nice big salad with them.
    Or, do as I do and pretend it’s your birthday and that for dinner, calories don’t count!
    Creamy chicken enchiladas - my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!
    Creamy chicken enchiladas - my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!
    Don’t these enchiladas look amazing! If you think this recipe looks delicious, you’ll like these too!

    Post originally published October 12, 2010; republished with new images December 6, 2015. Below is an original photo from the original publish date.

    Creamy chicken enchiladas - my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!

    Creamy chicken enchiladas - my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!

    Creamy Chicken Enchiladas

    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 4 hours 59 minutes
    Total Time: 5 hours 9 minutes
    Servings: 8
    Calories: 466kcal
    Author: Jamielyn
    Creamy chicken enchiladas - my favorite meal! Warm, gooey, and oh-so-delicious! A comforting dinner for chilly nights!

    Ingredients

    • 1/4 cup salted butter
    • 1/2 cup onion
    • 4 ounces can diced chile
    • 8 ounces package cream cheese
    • 1 cup Mexican style shredded cheese
    • 1/4 cup salsa fresh is best
    • 4 large chicken breast
    • 8 ounces can el pato
    • 1/2 cup whipping cream
    • 8 flour tortillas

    Instructions

    • Place 4 pieces of chicken in a crock pot on high with your favorite spices and 1/8 cup water. Cook for 5 hours. Then remove chicken from pot and shred. You could also use a rotisserie chicken.
    • In a frying pan melt butter and saute the onions and green chilies. Over medium heat mix in cream cheese, 1/2 cup Mexican style shredded cheese and salsa. Once the cheese is melted, mix in the shredded chicken.
    • Place about 3 Tb. of the chicken filling in a flour tortilla. Then roll it up like an enchilada and place in a 9×13 pan.
    • Mix together El Pato Sauce and heavy whipping cream. Then pour the sauce over the enchiladas. Cover with remaining shredded cheese and place foil over pan. Bake at 350 for 20 min. Then bake 10 more minutes uncovered. Take it out when it’s nice and bubbly!

    Nutrition

    Calories: 466kcal | Carbohydrates: 19g | Protein: 32g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 651mg | Potassium: 591mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19% | Vitamin C: 4.3% | Calcium: 24.6% | Iron: 9.4%
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