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Chicken Enchiladas
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5 from 1 vote

Chicken Enchiladas

Author Joy in Every Season

Ingredients

  • 1/2 yellow onion peeled and chopped
  • 2 TBSP olive oil
  • 2 cloves garlic crushed
  • 6 oz 3/4 block cream cheese (cut into 1" cubes)
  • 4 oz can Ortega diced chiles
  • 4 cups enchilada sauce homemade or store-bought
  • 3 cups shredded cooked chicken I used rotisserie chicken
  • Approx 3 cups grated cheese 1/2 cheddar, 1/2 jack
  • 10-12 flour tortillas
  • **Optional toppings: sour cream salsa, diced avocado

Instructions

  • This recipe will makes about 10-12 enchiladas. I made mine in two smaller baking dishes, but use one large one if you prefer.
  • Pour about 1/2 cup sauce on bottom of baking dish, set aside.
  • In large skillet, saute onions & garlic in olive oil over med heat until just translucent. Add Ortega chiles.
  • Add cream cheese, chicken, and 1/2 cup enchilada sauce. Stir until cream cheese is melted and chicken is just warm. Remove from heat.
  • Grate cheese and set aside.
  • One at a time, heat tortilla (I do mine directly over my gas flame, but it can also be done in a large dry skillet over med heat) until just starting to warm. This will prevent the tortilla from cracking when you roll it up.
  • Place warm tortilla on a plate. Spoon about a TBSP of enchilada sauce on tortilla. Add a small scoop of chicken mixture into center of tortilla, top with grated cheese. Tightly roll up and place seam down into sauced baking dish.
  • Repeat until all tortillas have been filled and rolled.
  • Top with remaining sauce and cheese.
  • Cover with foil and bake at 350* for approx 1/2 hour or until hot. Remove foil and continue to heat up cheese is bubbling.
  • Top with optional toppings: sour cream, salsa, chopped avocado