These Creamy Chicken Enchiladas are the BEST enchiladas ever! Perfect to make ahead and even freeze, they are an awesome quick dinner for feeding a crowd.
We are in the middle of a hard week around here….but a week that had to come. It’s a week of trying to reverse some of the bad habits we’ve apparently been fostering in our little Nora. Habits that are largely related to sleep (at least that’s where we’re starting….she’s got habits for every occasion!) But for this week, we’re focusing on all things bedtime.
I’m not exactly sure when or where or how it started, but somewhere along the line, bedtime with Nora has become an absolute nightmare. She wants us to rock her and read to her and lay with her and snuggle her and leave the light on and leave the door open and stay upstairs with her…..and that’s just the start of the night. The rest of it is even worse, and it’s pretty much become an all night, every night thing!
Needless to say, it is not a good situation. And it’s come to the point where it needs to change! So I’ve started promising her ponies in exchange for a good night sleep. If she can sleep through the night, without crying or yelling or ending up in our bed, she gets a new My Little Pony hair clip. And guess what? It’s working! Or I should say it has worked for the past two nights….which feels amazing, nonetheless. The tide is reversing!
Creamy Chicken Enchiladas – A quick dinner
I don’t want to get ahead of myself, but I think we’re getting close to the end of an era…..and when the time comes, we’re definitely going to need to celebrate! With a big batch of these Creamy Chicken Enchiladas. They’re hands down the creamiest, cheesiest, most amazingly delicious enchiladas I’ve ever had. I could probably eat them for breakfast, lunch AND dinner…..and I just might, when the time comes. Of course, getting Nora to sleep through the night is just one small feat among many. But it’s a start, and it’s leading me to enchiladas. Which is ALWAYS a win!
Creamy Chicken Enchiladas
Ingredients
- 2 Tablespoons butter
- 1 onion thinly sliced
- 2 pounds shredded chicken
- 8 ounces diced green chiles
- 6 ounces cream cheese
- 10 small flour tortillas
- 1/3 cup half & half
- 8 ounces shredded cheese
- 1 jalapeño thinly sliced
Instructions
- Melt butter in a large skillet over medium heat.
- Add sliced onion and saute 5-10 minutes or until onion is tender.
- Remove from heat; combine with chicken, chiles, and cream cheese and stir until cream cheese is melted and mixture is thoroughly combined.
- Divide mixture evenly among tortillas (approx. 1/2 cup per tortilla).
- Roll and place seam-side down in greased pan. *You may need to use 2 pans.
- Pour half and half evenly over enchiladas; top with shredded cheese.
- Cover with foil and bake at 350 degrees for 35 minutes or until cheese is melted and center is hot.
- *Enchiladas can also be prepared in advance and stored, covered, in refrigerator until ready to use. Reserve half & half and cheese until just before baking, and increase oven temperature to 375.
- Serve hot with sliced jalapeno, sour cream, salsa, guacamole, and all your favorite toppings!
Gayle @ Pumpkin 'N Spice says
I hope your daughter continues to sleep through the night, Cathy! And yes, I think these enchiladas are the perfect dish to celebrate with! I love how easy these are to whip up. Sounds like a perfect meal for my husband and I. Pinned!
Cathy Trochelman says
Thanks so much, Gayle! I hope so, too!!!
Linda Timms says
The filling in these enchiladas was awesome, the best I ever had, my only complaint was the flour tortillas. I was skeptical to use them when I found the recipe. I am from Texas, and we make out enchiladas with corn tortillas. These were the best I.ve ever had, but I will be using corn tortillas next time.
Jewelz says
Yes..I, too, use corn tortillas when I make enchiladas..one I tried using flour tortillas and they just fell apart. I find the corn has more structure. I m definitely going to try this recipe..it sounds so yummy!
Jessica+Lane says
You are a lucky Mama! Let’s hope it calls for that special celebration SOON! They look so yummy!
Cathy Trochelman says
Thanks, Jess! We’ve had a few good nights this week which is HOPEFUL!!! My fingers are crossed 😉
Rina @ I Thee Cook says
These look so dang good! I hope Nora sleeps!
Laura+O|+Petite+Allergy+Treats says
These enchiladas look awesome! I hope the ponies keep multiplying so you can all rest more. My oldest son just start getting up in the middle of the night (sleep walking!) . Thankfully he goes right back to bed when we catch him and the baby gate is still up on our stairs. Sweet dreams.
Jo Faed says
Hi. Love the look of this recipe but I come from Western Australia and don’t know what half and half is. Could you please let me know what thisis? Cheers. Jo
Jo Faed says
Hi. Love the look of this recipe but I don’t know what half and half is. Could you please let me know. Cheers Jo.
Lori says
I made these tonight for my family and even my picky son loved them! Thanks so much for sharing this recipe! As an extra bonus – it was easy!!! 🙂
Cathy Trochelman says
So happy to hear it! Thank you!!
Pamela says
Well theses were a WOW!!! And we’re Texans!! I’m crazy for the ready to cook tortillas available now so used those, added always in the fridge poblanos to the onions, chicken from another meal (we call leftovers‘Treasures’ in our house) and followed your directions. loved them – although I was a little skep about the cream. It was just perfect. Thanks!!
Cathy Trochelman says
So glad you enjoyed them!