Creamy Chicken Enchiladas

CREAMY ENCHILADAS
These are delectable.
INGREDIENTS:
2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream
5 bouillon cubes – chicken
1/3 C olive oil
12-18 tortillas (I usually end up making 8 enchiladas in a 9×13 dish – I believe the medium sized tortillas, about 8-9″ in diameter)
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar

DIRECTIONS:
Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften – drain on paper towl. Dip tortilla in cream mixture – place on flat surface – put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

creamy chicken enchiladas web

Posted by Jane Maynard at 10:22 pm 11 Comments
Categories: main dishes, Recipes

11 Comments »

CiciLove

August 23, 2010 at 4:11 am

great recipe your amazing sounds very delicious cant wait to try it at home but i was wondering after we take it out of the oven will it be dry or a little juicy?? because i was thinking to serve this with white rice on the side! what do you think?

Jane Maynard

August 23, 2010 at 7:17 am

definitely saucy! in fact, you could make it REALLY sauce….the recipe ends up making more creamy stuff than I ever put on the enchiladas, so I’m certain you could serve with rice – yum!

Lin Collins

July 9, 2011 at 1:16 pm

Love your site….thank you for sharing! Question on this recipe..when it says pour any remaining sauce over enchiladas, does this mean pour the cream and also the tomato sauce over them? sorry, I don’t understand. Thanks

Jane Maynard

July 9, 2011 at 1:22 pm

thanks!

as for your question…the tomato sauces is all mixed in with the chicken for the filling. you’ll use up all the chicken filling for the inside of the enchiladas…the sauce that it’s referring to pouring over at the end is the cream mixture that you dip each tortilla in individually before adding the filling.

hope that makes sense! if not, just let me know!

Wendy Ellis

November 9, 2011 at 3:15 pm

I have been looking forward to making these enchiladas since saturday when I made this weeks menu. It’s getting cold in Washington state and this seems to be a meal to cozy up to. Thank You!

P.S. I love your blog, menus and recipes. Genius!

Becky

February 15, 2012 at 5:34 pm

I also had been looking forward to trying this recipe, but I followed the recipe very carefully but something just tasted off…

Jane Maynard

February 15, 2012 at 5:54 pm

hmmmmm…that surprises me, I LOVE this recipe and have had other people really like it too. I wonder what flavor might have been off for you? sorry about that, must just be a preference thing.

Ashley

March 15, 2012 at 12:36 am

I’m thinking about freezing this for a post labor meal. Do you think I should prepare and freeze or bake completely and freeze. I was thinking prepare, freeze, thaw it for the day, and bake as normal.

Jane Maynard

March 15, 2012 at 7:35 am

since the chicken is already cooked, I think freezing it before baking is what I would do, too…then it wil taste even fresher when you bake it later. let me know how freezing works! and good luck with labor!