Dinner · Enchiladas · mexican

Creamy Chicken Enchiladas

When I was growing up, I was a super picky eater. I refused to eat pork after a science lesson in 7th grade, I’d make my mom cut my chicken so I wouldn’t find any gross parts, I didn’t eat red meat. My mom still thinks I eat weird, oh well.

While I’m still not a fan of red meat, I’ve grown past my chicken woes, and will now cut my own. Good thing, because I think my husband would laugh at me if I asked him to cut my chicken up.

I do remember my mom making these creamy chicken enchiladas, though. It’s an easy recipe, and I’m pretty sure I whipped them up a few times in my cinder block college dorm for my roommates.

This is an easy dinner that comes together quickly. I prefer to cook my chicken in an insta-pot or crockpot with a little bit of taco seasoning. Chicken cooked in either of those methods makes for easily shreddable chicken. It’s also great to just put it in and forget about it.

Now, I’m fortunate to be the one with picky kids. My oldest loves Mexican food, but she hates seeing any peppers or tomatoes in her food. I get it. I was totally that way. I’ve learned to blend the green chilis up to a liquid before melting it in with the cream cheese. No green chilis in sight, means no complaints at dinner time and no plates full of picked out chilis.

Creamy Chicken Enchiladas

Ingredients

  • 2 cups shredded chicken
  • 8 oz. cream cheese
  • 1 4oz. can of diced green chilis
  • 6 medium size tortillas
  • 1- 1 1/2 cups of green enchilada sauce (I like mine saucey)
  • 1 1/2 cups shredded cheddar cheese

Preheat oven to 350. In a small blender, blend chilis until smooth. Blending the chilis is optional, but it appeases my picky eaters. Set aside.

In a large skillet over medium heat, begin to melt the cream cheese. Add in chicken and blended chilis. Combine until the cream cheese is melted and evenly mixed with the chicken.

Place about 1/4 cup of the chicken mixture into each tortilla and roll up. Insure that the ends are closed as well. Place in a lightly greased pan. Pour enchilada sauce on top of the tortillas and then sprinkle with cheese. Bake for 25-30 minutes or until the sauce is bubbly. Serve with sour cream, greek yogurt, salsa, and/or cilantro.

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