Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1 whole White Onion, Diced; 2 cloves Garlic, Minced; 3 whole Poblano Chilies (skinned And Seeded); 1 whole Jalapeno Pepper (skinned And Seeded); 1 whole Tomato, Peeled, Seeded, And Chopped (or One 6 Oz Can Diced, Unsalted Tomatoes); 1/2 teaspoons Cumin; 3- 1/2 pounds Boneless Chicken Breast, Cut Into Large Cubes; 1/2 cups Chicken Stock; Salt To Taste; 8 whole Large Flour Tortillas, Or More As Needed; 1- 1/2 cup Heavy Whipping Cream; 2 cups Shredded Cheese (Chihuahua Or Monterey Jack, The Pre Shredded Mexican Four Cheese Blend Also Works Well)

Servings: persons

1 Tablespoon Butter
1 whole White Onion, Diced
2 cloves Garlic, Minced
3 whole Poblano Chilies (skinned And Seeded)
1 whole Jalapeno Pepper (skinned And Seeded)
1 whole Tomato, Peeled, Seeded, And Chopped (or One 6 Oz Can Diced, Unsalted Tomatoes)
1/2 teaspoons Cumin
3- 1/2 pounds Boneless Chicken Breast, Cut Into Large Cubes
1/2 cups Chicken Stock
Salt To Taste
8 whole Large Flour Tortillas, Or More As Needed
1- 1/2 cup Heavy Whipping Cream
2 cups Shredded Cheese (Chihuahua Or Monterey Jack, The Pre Shredded Mexican Four Cheese Blend Also Works Well)

1
1.
2
Heat the butter on medium high heat.
3
When it finishes bubbling, add the onion and garlic; saute until they begin to soften.
4
2.
5
Next, add the poblano and jalapeno peppers, saute until they begin to release their juices (3-4 minutes).
6
At this point the onion should be starting to take on a golden hue.
7
3.
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Add the tomato, cumin, chicken and chicken stock.
9
Bring to a boil.
10
Once the outside of the chicken has begun to cook (it will turn white), reduce to a simmer and cover for 1-2 hours.
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4.
12
Preheat the oven to 350 degrees F.
13
5.
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Take the chicken off the heat and shred with two forks.
15
Season to taste.
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6.
17
Roll the tortillas out on a clean counter.
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Place about a third of a cup of the chicken mixture in a row in the middle and roll it up like a rug.
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Do not fold in the ends, you want the cream to be able to penetrate the enchiladas as they bake.
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7.
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Pack the enchiladas tightly in a casserole tray and pour any extra chicken and sauce over the top, followed by the heavy whipping cream, and the cheese.
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8.
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Bake until cheese is golden, about 15-20 minutes.

1267

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Butter, 1 whole White Onion, Diced, 2 cloves Garlic, Minced, 3 whole Poblano Chilies (skinned And Seeded), and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Enchiladas

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