Chicken Enchiladas
These creamy chicken enchiladas are easy to make with a flavorful cream cheese and shredded chicken filling then smothered in red enchilada sauce and topped with cheese.
Ingredients
- 1 cup enchilada sauce , more if needed
- 2 Tablespoons salted butter
- ½ cup chopped onion
- 4 ounce can diced green chiles
- 4 ounces cream cheese , or sour cream
- ¼ cup salsa , fresh is best
- 1-2 cups Mexican style shredded cheese
- 2 ½ cups shredded chicken , I used rotisserie
- 8 flour or corn tortillas
Instructions
- Preheat oven to 350°F. Spray casserole dish with non-stick spray and set aside. Pour about 1/4 cup of the red sauce onto the bottom of the pan.
- Make creamy chicken filling. In a frying pan, melt 2 Tablespoons butter and saute 1/2 cup onions and the 4 ounce can of green chiles. Over medium-heat, mix in 4 ounces cream cheese, 1/2 cup Mexican style shredded cheese and 1/4 cup salsa. Once the cream cheese is melted, mix in 2 1/2 cups shredded chicken.
- Roll enchiladas. Place about 3 Tablespoons of the chicken filling in the center of each tortilla. Then roll them up and place in your pan seams down.
- Bake. Pour remaining red sauce over the enchiladas. Cover with remaining shredded cheese and place foil over pan. Bake for 20 minutes. Then bake 10 more minutes uncovered. Take it out when it’s nice and bubbly!
Notes
For a rich and creamy enchilada sauce, beat together an 8-ounce can of El Pato Sauce with 1/2 cup heavy whipping cream.
Nutrition
Serving: 1enchilada, Calories: 297kcal, Carbohydrates: 21g, Protein: 18g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 791mg, Potassium: 232mg, Fiber: 1g, Sugar: 4g, Vitamin A: 635IU, Vitamin C: 6.4mg, Calcium: 221mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
