Creamy Enchiladas

Creamy Enchiladas

Creamy Enchiladas = Happy Tummy. My mother made this awesome dish while we were living in New Mexico. And until a couple of weeks ago, I had completely forgotten about it. It wasn’t until recently, when I saw a commercial for some sub-par looking enchiladas that I started reminiscing about good enchiladas. Full disclosure, I usually spend hours reminiscing about food from the past, so this is nothing new. But this recipe came to mind, and I knew I had to share it. Hope you enjoy!

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Creamy Enchiladas

Creamy Enchiladas


  • Author: Carmen
  • Total Time: 45 Mins
  • Yield: 6 Servings 1x
Scale

Ingredients

  • 2 Tbs of butter
  • 1/2 Yellow Onion, chopped
  • 2 4oz Cans of Diced Green Chili Peppers
  • 1 (10oz) Can of Condensed Cream of Chicken Soup (or cream of mushroom)
  • 8 oz of Sour Cream
  • 1 Cup of Milk
  • 1 4oz package of cream cheese (I prefer using the full package, 8oz. But I’m also a fat a**)
  • 1 Tbs Milk
  • 1/4 tsp Ground Cumin
  • 2 Cups of Cooked Chicken Breast, shredded
  • 12 7″ Flour Tortillas (whole wheat is fine too)
  • 2 Cups of Shredded Monterey Jack cheese

Instructions

  1. In a skillet, melt butter and sauté onion over medium heat till onion is tender. Then remove skillet from heat, and stir in one can of green chili peppers.
  2. Now, grab a large mixing bowl and make the cream sauce! Combine: soup, sour cream, 1 cup of milk and one can of green chili peppers.
  3. In another mixing bowl, combine softened cream cheese, 1 Tbs of milk, ground cumin, and 1/2 cup of the cream sauce (the one you just made), and the chicken. Stir until combined.
  4. Spoon about 3 large Tbs of chicken mixture onto each tortilla, near the edge; roll up.
  5. Place filled tortillas, seam down, in a rectangular baking dish. *Make sure to pour a little of the cream sauce at the bottom of dish, before placing in tortillas.
  6. Pour your cream sauce over the tortillas in the baking dish. Cover with foil and bake at 350° for around 35min.
  7. Remove foil, and sprinkle enchiladas with Monterey Jack cheese. Return to oven and bake for 5-10min, or until cheese melts.

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