Enchiladas are a perfect meal. Don’t buy frozen and don’t go out. Make these at home and enjoy the savings and the amazing flavor.
I think one of my favorite meals of all time is enchiladas. It doesn’t really matter what kind, I like them all.
Except the ones made with flour tortillas. Kinda mushy and gummy, that. Enchiladas must be made with corn tortillas. I’m a purist.
If you’re a flour tortilla enchilada lover, we will have to agree to disagree, ’cause I think that’s wrong. Just like tomatoes in enchilada sauce. Yep, that’s wrong, too. 😉
Anyway, lucky for us both, this recipe today is very versatile. I’ve presented it here the way I prefer it: corn tortillas with a green salsa topping. But, I’ve tried it many different ways and they are all good. I haven’t made them with flour tortillas (see paragraph 2), but I know this filling would work for those as well, if that’s your preference.
My friend Amy bakes this dish without the sauce and then serves several sauces at the table for her family to choose from. I think this is brilliant. You could also assemble the enchiladas in smaller dishes of say three per pan and then vary the sauces that way.
In addition to being very versatile, this recipe is also very freezer-friendly. Make up several batches, wrap, label, and freeze. You can enjoy enchiladas on a weekly basis without breaking a sweat.
These Creamy Chicken Enchiladas were originally printed in my first book, Not Your Mother’s Make-Ahead and Freeze Cookbook. If you like these, you may want to check out the book. I bet your library has it.
(I’m only allowed to share a certain number of “cookbook recipes”, so there are more yummy things where this came from.)
These creamy enchiladas are full of flavor and texture, with a little punch from the chipotle, pepper Jack cheese, and salsa verde, a tangy creaminess from the cream cheese, corn tortillas to give the dish body, and chicken to give it some heart. You’ll love how easily these come together.
Creamy Chicken Enchiladas
Ingredients
- oil for frying the tortillas
- 12 corn tortillas
- 4 cups chicken (cooked and cubed)
- 8 oz pepper jack cheese (shredded )
- 1 8-ounce package cream cheese softened, can also use neufchâtel cheese
- 1/2 onion for 1/2 cup chopped
- 1 teaspoon Chipotle Taco Seasoning Mix
- salt
- black pepper
- 2 cups salsa verde
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Add oil to a small skillet to a depth of about an inch. Heat over medium heat until the oil starts to shimmer. Fry the tortillas in the hot oil for 30 to 45 seconds each, turning once with tongs. The texture starts to look a bit leathery. Drain the tortillas on paper towels and cool enough to be easily handled.
- In a mixing bowl, combine the chicken, 1 cup of the Jack cheese, the cream cheese, onion, and taco seasoning mix. Season the mixture to taste with salt and pepper.
- Assemble the enchiladas by placing 2 tablespoons filling on each tortilla. Roll and place the enchiladas, seam side down, in the prepared baking dish.
- Pour the salsa over the enchiladas and sprinkle the reserved cheese over the enchiladas. Bake the enchiladas for 20 minutes, or until the dish is heated through and the cheese is melted.
Notes
Nutrition
Vicky
What kind of salsa verde would you recommend? I don’t have normally use it, just have had it at restaurants.
Jessica Fisher
I prefer Herdez or the Trader Joe’s brand. Others usually have added sugar which changes the flavors quite a bit.
Marilynn
These are superb!!!!!
Jessica Fisher
So glad you liked them!
Marilynn
As I said the chicken enchiladas are superb, but I’m having some elderly ladies over and intend to serve them.
I’m afraid they might be a little too spicy for them.
Would it hurt to use just 1/2 tea. Of the chipotle spice instead of 1 tea?
Jessica Fisher
I think that’s a great idea. Have a nice time!
Katie
I’ve made these enchiladas 5 times since early December, and had a baby in Dec, as well. Just mention that to show that these are super easy to make, and taste great! Everyone who has tried them has liked them. I made them last night when in-laws were visiting, and have another batch in the oven now because my husband was disappointed he didn’t get any last night!
I use the low-carb tortillas made with flax, so they are on my eating plan.
Jessica Fisher
Congrats on the new baby! And so glad you’re enjoying these. They are some of my favorites!
Johanna Masse
Jessica, I had emailed you a couple months ago saying how much I loved these (enchiladas). I think I am addicted!! But I had some leftover enchilada filling and no more corn tortillas, but I did have taco shells, so I used those. They came out practically the same as the others, so I wanted to share this time-saving step with you:)
I am off to make some enchiladas!
Jo
Jessica Fisher
That sounds delicious! Thanks for letting me know!
Emilia
PS: my husband is famous for his (ground beef) enchiladas. After he tried these, he said they were much better than his.
Jessica Fisher
Wow! I’ll take it. Yay!
Emilia
I made this and froze. Defrosted and baked. I was concerned with the enormous amount–it is just my husband and I… When we tried, we were amazed. These are THE best enchiladas we have ever eaten! I served with your slow cooked beans, that I mashed a little bit–kept in two cup containers in the freezer. Fantastic meal. We didn’t get tired of eating the same thing for several nights! Thank you so much for these delicious recipes.
Jessica Fisher
So glad you liked them. They are some of my favorites too!
Emily
Do you think pinto and/or black beans could be substituted for the chicken to make it vegetarian?
Jessica Fisher
I think so, but I’m not sure how you would mix in the cream cheese without smashing the beans. If you don’t mind smashing the beans, I think it would be fine. Alternatively, you could chop the cream cheese into really small bits. Let me know what you do and how it works out?
Emily
I used one can of pinto beans and it worked! I didn’t think to smash them. That would’ve probably been better but they were still yummy.
Jessica Fisher
Glad they were yummy. I didn’t meant that you should mash them. I just wondered how you could work the cream cheese in without mashing them. How did that work?
MamaG
I agree about the corn tortillas too! I usually only use corn tortillas, but recently, I made a batch of enchiladas for the freezer using flour tortillas for the first time, and did not like the texture of the tortillas at all.
Shannon
I COMPLETELY agree about corn tortillas. My husband, on the other hand, is a staunch flour tortilla supporter. Needless to say, there are many disagreements over this. I usually win. These looks great!