Recipe

Best Chicken Enchiladas Recipe

	Chefcarolyn / All my dishes 2 years, 10 months ago 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 pepper... More Prep:30m Cook:45m Servings:8	Chefcarolyn
	chicken mexican

Does this look good? Yeah! / Nope

Fans

donnaja123

chefcaroly

deannafaye

debra47

hooch

sandwicher

canzi

gwbaskin

gwencampbe

dandelion

choclytcan

tls419

Ingredients

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)

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

debra47 2 years, 8 months ago said:
Flavor of this dish was fabulous. Only complaint is that in the directions when to add the beans was omitted but I figured that it was missing while I was making the recipe. Also I had covered the pan as I think the sauce would dry out if it wasn't covered. I would have given a 5 for the recipe. Only reason I gave a lower mark was due to omission in the recipe.

chefcarolyn 2 years, 8 months ago said:
Debra, thanks for pointing out my omission. I've fixed the recipe now.

bitsyskitchen 2 years, 8 months ago said:
This sounds deliciously fattening!

dandelion 2 years, 8 months ago said:
OK I tried this recipe tonight. I was using up stuff in the fridge. These are the changes I made. Salsa Verde instead of the chilies, Pinto instead of black beans, My own fajita seasoning,Orange instead of red pepper,Queso Fresco, and Kraft block cheese.

It turned out absolutely delicious. My husband who never eats leftovers insisted that I pack it up for his lunch tommorow. THX

lesliegw 1 year, 11 months ago said:
Just got back from the grocery. I'm going to make these tonight exactly as directed. My husband is about to come unglued - he's so hungry! :) I'll let you know how they come out!

lesliegw 1 year, 11 months ago said:
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!

canzi 1 year, 10 months ago said:
I've made this recipe many times. I love it!! I served it to my family tonight. The best is right!

wild2u 1 year, 9 months ago said:
Sounds delicious!
Cheryl

army88mwife 1 year, 8 months ago said:

army88mwife 1 year, 8 months ago said:
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.

gwencampbell 1 year, 6 months ago 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 !

gwencampbell 1 year, 6 months ago said:
Oh, and next time I think I'll try the lo carb variation with the poblano peppers. Thanks for a great recipe. :-)

tamii 1 year, 6 months ago said:
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!

michellem 1 year, 6 months ago said:
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!

4days 1 year, 4 months ago said:
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.

chefcarolyn 1 year, 4 months ago 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.

malken00 6 months, 2 weeks ago said:
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.

deannafaye 4 months, 2 weeks ago 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

Add a Comment