Creamy Chicken Enchiladas

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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.

Recipe: Creamy Chicken Enchiladas

Ingredients

Vegetable oil, for frying tortillas
12 corn tortillas
4 cups chopped cooked chicken (You can cheat and use less)
2 cups shredded pepper Jack cheese
8 ounces neufchâtel cream cheese, softened
1/2 cup chopped onion
1 teaspoon Chipotle Taco Seasoning Mix
Salt and freshly ground black pepper
2 cups salsa verde

Instructions

Preheat the oven to 350°F. Spray a 9×13-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.
To freeze: Wrap the dish after step 4 and chill in the refrigerator before freezing. Place the remaining cheese in a small zip-top, freezer bag and store both in the freezer for up to two months. To cook, thaw completely in the refrigerator before proceeding with step 5.

Preparation time: 20 minute(s)

Cooking time:20 minute(s)

Number of servings: 4 servings of 3 enchiladas each

What’s YOUR favorite enchilada combination?

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

Comments

Shannon says:
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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!
MamaG says:
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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.
Emily says:
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Do you think pinto and/or black beans could be substituted for the chicken to make it vegetarian?
- Jessica Fisher says:
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  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 says:
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    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 says:
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      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?
Emilia says:
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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 says:
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  So glad you liked them. They are some of my favorites too!
Emilia says:
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PS: my husband is famous for his (ground beef) enchiladas. After he tried these, he said they were much better than his.
- Jessica Fisher says:
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  Wow! I’ll take it. Yay!
Johanna Masse says:
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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 says:
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  That sounds delicious! Thanks for letting me know!
Katie says:
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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 says:
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  Congrats on the new baby! And so glad you’re enjoying these. They are some of my favorites!
Marilynn says:
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These are superb!!!!!
- Jessica Fisher says:
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  So glad you liked them!
  - Marilynn says:
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    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 says:
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      I think that’s a great idea. Have a nice time!

Creamy Chicken Enchiladas