Best Chicken Enchiladas Recipe

Best Chicken Enchiladas

From chefcarolyn 18 years ago

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45 minutes to make
Serves 8

These enchiladas are unbelievable. They are so popular that I've taught a class on them 45 times, no joking. If you use a rotisserie chicken add about 1 T McCormicks Fajita seasoning. Make it low carb and "gourmet" by filling halved poblano peppers with the filling, top with cheese and drizzle with cream. Read more Bake 45 minutes at 350 F. See less

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- 12 - 15 flour tortillas, medium size (8" - 10")
- 8 oz green chilies, canned, chopped
- 3 1/2 C cooked chicken with Fajita Seasoning, chopped
- 1 pt heavy cream or half-and-half
- 1 medium yellow onion, diced
- 2 large cloves garlic, smashed and diced
- 8 oz cream cheese (light is acceptable)
- 16 oz Mexican Blend Cheese
- 1 red bell pepper, diced
- 14 oz can of corn, drained
- 1-2 cans black beans (your preference), rinsed and drained
- 1 chipotle pepper in adobo sauce, diced (more if you like it spicier)
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Ingredients

12 - 15 flour tortillas, medium size (8" - 10") shopping list
8 oz green chilies, canned, chopped shopping list
3 1/2 C cooked chicken with Fajita seasoning, chopped shopping list
1 pt heavy cream or half-and-half shopping list
1 medium yellow onion, diced shopping list
2 large cloves garlic, smashed and diced shopping list
8 oz cream cheese (light is acceptable) shopping list
16 oz Mexican blend cheese shopping list
1 red bell pepper, diced shopping list
14 oz can of corn, drained shopping list
1-2 cans black beans (your preference), rinsed and drained shopping list
1 chipotle pepper in adobo sauce, diced (more if you like it spicier) shopping list

How to make it

Sauté onion, garlic, red pepper and pepper in butter. Add chilies for a minute, and then add cream cheese. Stir until melted. Add chicken, beans and corn. Combine ingredients.
Fill the tortillas with the chicken mixture. Make the enchiladas, place in the pan (large enough to fit enchiladas), cover with cheese and then pour the heavy cream over the enchiladas. If you want to have very soft cheese, cover with foil. For a crispier top leave the foil off.
Bake at 350 F for 45 minutes.
For a great side dish add a bit of the filling to a can of corn, add some hot sauce or chopped chipotle peppers, heat and serve.

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Reviews & Comments 24

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AislinnKBoyter 10 years ago
I've tried these several times and they are my go to recipe for enchiladas. I like to buy the grocery store's rotisserie chicken instead of going through the mess of baking chicken. I'll also substitute the cream sauce with canned enchilada sauce on most occasions. The canned stuff is pretty bad but a good base to use for doctoring methods. I like to toss in onions, garlic, cumin, chipotles, etc . . . into the blender with the sauce.
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n4thelongrun 13 years ago
LOVE IT!! i added more chipolte peppers for more spicyness! next time i wanna ty stuffing poblanos peppers!
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" It was excellent "
xXxLillithxXx ate it and said...
I discovered this recipe here 3 yrs ago and I've been a die hard fan since. This is HOW I make my enchiladas every time now by heart! I don't use the chipotle because people around here aren't big on spicy but everyone who's ever had them absolutely love these enchilada's. I'm getting ready to make them again tonight for a potluck at work tomorrow and I'm sure everyones gonna love em yet again. Thanks for sharing this recipe.
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yanira 13 years ago
I so want to learn how to cook all types of food. All these recipes are so helpful. Thanks you! :)
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jenninak 14 years ago
This recipe sounds amazing! The hubby is an enchilada freak so I think he'll be happy with me tonite. I just got all the ingredients at the store but I'm confused. Where does the chipotle in adobo sauce come in? Do I mix it in with the onions/garlic/cream cheese? I couldn't find a chipotle pepper but I found the adobo sauce and Im just adding chipotle hot sauce to it.
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" It was excellent "
chefcarolyn ate it and said...
I am glad that you guys have enjoyed the enchiladas. I've played around with the recipe and now have a very dumbed down kid-friendly version and a raw version.
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rccola987 15 years ago
I also created an account just to rave about this recipe. My hubby and I love things spicy, but he's not a huge fan of the chipotle flavor, so next time I think I will try this with jalapeno. I used white corn tortillas, 2 chipotle peppers and pan fried the chicken. I only used one can of black beans and omitted the red pepper and corn, since I didn't have any on hand. I used part fat free 1/2 & 1/2 and part fat free evaporated milk. It definitely took the whole 45 minutes (covered) to set the filling. I was looking for a specific restaurant's recipe when I discovered this one and I have to say, this recipe is far simpler and tastier than the restaurant's!
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" It was excellent "
deannafaye ate it and said...
I followed the recipe using 1 can of black beans and 2 chipolte peppers. It made 1 9x13 and 1 8x8. The filling is amazing and I think it is even better left over. I will definately make these again maybe using white corn tortillas and a little more heat. Thanks for the great recipe.

Deanna
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malken00 16 years ago
I created an account on this site just to give my praise on this recipe. These are the most fantastic enchiladas I've ever had in my life. Thank you SO much for sharing the recipe! My wife an I have made them around 10 times now and it will always be a staple in our recipe book.
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" It was excellent "
chefcarolyn ate it and said...
The filling freezes great on its own. You could prep it all, bake it and then freeze it. I wouldn't try freezing it with the cream poured over it and not baked. The tortillas will take on a mushy texture.
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4days 17 years ago
Have you ever tried to make this ahead of time and then freeze it for future use. I am looking for recipes to take to Sturgis and they need to be prepared before we go.
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michellem 17 years ago
I am going to make this for my family during our vacation in Lake Tahoe. Im feeding twenty, I think I will make two pans..there are 6 little ones so maybe they won't eat as much as the adults!
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tamii 17 years ago
This recipe sounds delicious! I am going to try it hopefully this weekend! I love trying new ways to make chicken enchiladas! I can't wait to try them out!
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" It was excellent "
gwencampbell ate it and said...
Oh, and next time I think I'll try the lo carb variation with the poblano peppers. Thanks for a great recipe. :-)
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" It was excellent "
gwencampbell ate it and said...
I made this again tonight. We've had this 3 or 4 times always to great reviews. Very Tasty. We like it spicy, I puree the whole can of chipotle peppers and put it in with the filling. G R E A T !
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army88mwife 17 years ago
Im tryin this recipe this weekend, we are having a huge get together with a bunch of military friends so I will let u know how they turned out.
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army88mwife 17 years ago
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wild2u 17 years ago
Sounds delicious!
Cheryl
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" It was excellent "
canzi ate it and said...
I've made this recipe many times. I love it!! I served it to my family tonight. The best is right!
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lesliegw 17 years ago
Okay. I did it. However, I did fib just a little. I used corn tortillas instead of flour (I'm a die-hard corn tortilla gal - my adopted grandmother was Mexican from Mexico City). I also used 3 chipotles. And a little extra cheese. These were FABULOUS enchiladas. My ONLY "complaint" would be that they were a little too dry. That could have been because I used 18 tortillas (I made mine into a 3-layer casserole instead of rolling them). Next time, I may try adding a little more cream cheese. This morning, I had leftovers for breakfast and added a dollop of sour cream. Now THAT was perfection! My husband would have liked a little more heat, so next time, I will add jalapenos. Having said all of that, I gotta tell ya' - this recipe is a keeper!
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chefcarolyn Oklahoma City, OK

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The Rating

Reviewed by 17 people

I am glad that you guys have enjoyed the enchiladas. I've played around with the recipe and now have a very dumbed down kid-friendly version and a raw version.

chefcarolyn in Oklahoma City loved it
The filling freezes great on its own. You could prep it all, bake it and then freeze it. I wouldn't try freezing it with the cream poured over it and not baked. The tortillas will take on a mushy texture.

chefcarolyn in Oklahoma City loved it
I followed the recipe using 1 can of black beans and 2 chipolte peppers. It made 1 9x13 and 1 8x8. The filling is amazing and I think it is even better left over. I will definately make these again maybe using white corn tortillas and a little more h...more

deannafaye in Grand Junction loved it

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