Creamy Chicken Enchiladas
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.
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Servings: 10
Calories: 506kcal
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
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!
Nutrition
Serving: 1grams | Calories: 506kcal | Carbohydrates: 32g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Cholesterol: 117mg | Sodium: 529mg | Fiber: 2g | Sugar: 3g