- 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
- In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through.
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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."