Easy Enchiladas Recipe
- 1 medium onion, chopped
- 1 tablespoon butter
- 4 cups shredded cooked chicken
- 1 can (4 ounces) chopped green chilies
- 2 cans (10 ounces each ) green enchilada sauce
- 1-1/2 cups half-and-half cream, divided
- 12 corn tortillas (6 inches), warmed
- 2 cups shredded Monterey Jack cheese
- Shredded lettuce and chopped tomatoes, optional
- 1. In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through.
- 2. In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Reviews for Easy Enchiladas
"Didn't think we would enjoy it but I was surprised they were yum-o and very simple to make... Enjoy!!!"
"I didn't think that I would like these because they seemed too simple, but they were very delicious and the whole family declared it a keeper! I like it because it is such an uncomplicated recipe. I will be making this again!!!"
"I loved these. I have been searching for a good chicken enchilada recipe for a long time. I didn't think there was enough of the salsa and sour cream mixture though. Next time I will make a little more so the enchiladas aren't as dry and they have a little more flavor."
"Excellent taste and easy to make. Will also now try it with hamber,"
"family favorite - I make this all the time!"
"This recipe is really good. The first time I made it, my husband had a hard time with it because the filling was too rich for him, and he's the type who can pack it away and loves just about anything. So the next time I made it, I reduced the cream cheese by half, and then added 2 tbsp cottage cheese and 2-3 tbsp sour cream to the cream cheese and chicken mixture. Also, for the chicken, I just used my leftover slow-cooker whole chicken meat from the night before. I then used the enchilada sauce recipe from the Tacoritos recipe from Taste of Home, and those enchiladas were the BOMB!! I don't think I will ever make a different recipe when I want chicken enchiladas."
"These are wonderful. They're a new family favorite. We've even played with the recipie a little, substituting green enchilada sauce for the salsa, and adding some reduced fat refried beans before we roll them up. Delicious!"
"This is sweeter than the recipe I normally use to make enchiladas; not better, just different. Used 12 corn tortillas that I softened by frying in oil instead of the flour tortillas. We would have preferred less sour cream and salsa mixture; it was a little strong. Only used about 1 1/4 cups of cheese. Added some leftover spinach into the chicken mixture, which added nice color. Served with refried beans and a salad."
"We loved this recipe! Several of my co-workers even asked about it when I brought the leftovers for my lunch the next day!"
"This was a winner with my family. It was easy and tasted great."
"My family loved these. The kids say they think they are even better heated up the next day for lunch! A real winner!"
"Easy and fabulously delicious!"
"Loved these. There are only 2 of us so I put them in two 8 x 8 pans and will freeze one. So easy to make."
"This was so easy and the family is already begging for it again!!"
"I used sour cream and mexican cheese in place of the cheddar, everyone loved these!!!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.