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Best Chicken Enchiladas Recipe

Ingredients

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.

Reviews & Comments 24

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  • AislinnKBoyter 3 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 6 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 6 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 7 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 8 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 9 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 9 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 10 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 10 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 10 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 10 years ago
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  • wild2u 10 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 10 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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