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Creamy Chicken Enchiladas

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Cathy Trochelman


  • ½ 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
  • c. half & half
  • 8 oz. shredded cheese
  • 1 jalapeno thinly sliced


  1. Melt butter in a large skillet over medium heat.
  2. Add sliced onion and saute 5-10 minutes or until onion is tender.
  3. Remove from heat; combine with chicken, chiles, and cream cheese and stir until cream cheese is melted and mixture is thoroughly combined.
  4. Divide mixture evenly among tortillas (approx. ½ cup per tortilla).
  5. Roll and place seam-side down in greased pan. *You may need to use 2 pans.
  6. Pour half and half evenly over enchiladas; top with shredded cheese.
  7. Cover with foil and bake at 350 degrees for 35 minutes or until cheese is melted and center is hot.
  8. *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.
  9. Serve hot with sliced jalapeno, sour cream, salsa, guacamole, and all your favorite toppings!