Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

  By RFChef  

September 25, 2012

This creamy chicken enchiladas recipe is a family favorite. Simple to make and sure to be a hit around the dinner table!

Creamy Chicken Enchiladas


1In a medium skillet, cook chicken breast with olive oil, salt and pepper until done. Dice chicken into small bite sized pieces, add diced onion and cook until onions are clear. Add one can of diced green chilies and cream cheese. Stir until well blended. Add one cup of shredded cheddar cheese.

2Heat corn tortillas in microwave for about 20 seconds so they won’t split open and will be easy to handle. Spoon about 2 tablespoons worth of chicken mixture into the center of corn tortilla and roll up. Place into a prepared glass casserole dish that has been sprayed with Pam Cooking Spray.

3Continue to spoon mixture into the corn tortillas and roll up until your casserole dish is full.

4Drain one can of Rotel and spread over your enchiladas. Top with more shredded cheese.

5Bake in a 375 degree oven for about 30 minutes until enchiladas are golden brown and cheese have melted.

6Top with your favorite sides such as shredded lettuce, tomatoes and white cheese dip!

Submitted By:  Jaci S., Arkansas


2 large chicken breast, diced

1 8oz. Cream cheese softened

1 medium yellow onion, diced

1 10 oz. Can of Rotel, drained

1 5 oz. Can of Green Chilies

1 cup shredded cheddar cheese

Yellow Corn Tortillas

White Mexican Dipping Cheese Dip (optional)

Pam cooking spray

Salt and pepper to taste


No comments

  1. […] Creamy Chicken Enchiladas […]


Your email address will not be published. Required fields are marked *