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Creamy Chicken Enchiladas

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Cathy Trochelman

Ingredients

  • 1/2 stick butter
  • 1 onion thinly sliced
  • 2 lbs. cooked shredded chicken
  • 2 4 oz. cans diced green chiles
  • 6 oz. cream cheese
  • 10 fajita-size flour tortillas
  • 1/3 c. half & half
  • 8 oz. shredded cheese
  • 1 jalapeno 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!