Menu Banner

Wednesday, January 31

Creamy Chicken Enchiladas

EmailPinterest35Facebook2Twitter0Google+0StumbleUpon0
Creamy Chicken Enchiladas
 
These are delectable!
Author:
Recipe type: Main Dish, Chicken
Cuisine: Mexican
Ingredients
  • 2 cups chicken, cooked & shredded
  • 2 tablespoon olive oil
  • 1 clove garlic crushed
  • 8 oz tomato sauce
  • ¼ teaspoon salt
  • 3 cup heavy cream
  • 5 bouillon cubes – chicken
  • ⅓ cup 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)
  • 1½ cups monterey jack grated cheese
  • 1 large onion
  • ¼ teaspoon sugar
Instructions
  1. 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

EmailPinterest35Facebook2Twitter0Google+0StumbleUpon0

17 Comments »

  1. 1
    CiciLove

    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?

  2. 2
    Jane Maynard

    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! :)

  3. 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

      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! :)

  4. 4
    Wendy Ellis

    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!

  5. 5
    Becky

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

    • Jane Maynard

      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.

  6. 6
    Ashley

    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

      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!

  7. 7
    Sonia

    Does your C mean cup and T tablespoon or teaspoon? Sorry not use to it. Love your meal ideas!

  8. 8
    christina

    I always associate enchiladas with corn tortillas, but the photo seems, albeit slightly, that you’ve used flour. And with a cream based sauce I can’t decide which way to go. So, what is your preference?

    • Jane Maynard

      hi christina!

      you’re right, I did use flour tortillas in this recipe. I honestly think corn would be just as tasty, but I do have to say that I like the flour with this creamy sauce. if you try corn, let me know…but the flour is really yummy! :)

  9. 9
    Alexandra

    This recipe sounds amazing.. I was wondering – What kind of tomato sauce do you use, will any kind due? And also, if I were to add a few spices to the chicken mixture what would you recommend (i.e cayenne pepper or chilli or something) do you just cook the chicken without using any spices or what?

    Thank you so much!

    • Jane Maynard

      hi alexandra!

      for the tomato sauce, just the canned boring unflavored tomato sauce is perfect – you find it in the canned tomato section at the store (not the sauce section).

      as for the chicken, for this recipe I just grill/microwave/boil the chicken (whatever happens to be easiest) and then shred it up. since the chicken is getting mixed in with other stuff in this recipe, you don’t need to flavor it prior. you could add cayenne or chili powder to the chicken mixture if you want some heat – that would be yummy! but as far as prepping the chicken, super simple works!

  10. 10
    Alexandra

    Thank you so much for the reply! I can’t wait to try this!! You have such an amazing website, i’ve been looking for one like this for ages.. soo happy!!

Leave a comment

Rate this recipe:  

Martha\\\'s Circle
Eat Less Meat
SocialLuxe
ONE