Easy Creamy Chicken Enchiladas

creamy chicken enchiladas 1_small

Happy belated Cinco de Mayo! I meant to post these last week, but then I went on vacation and forgot all about you. Something about my toes in the sand and turquoise blue water made these enchiladas slip my mind…


But don’t let them slip yours because these would make the perfect dinner tonight (or any night) and could not be easier. Or more delicious.

I found this recipe on Pinterest from Kevin and Amanda, and thought I would need to adapt it to give it more flavor. But, surprisingly, we loved it just as is! Her original recipe is here.

These would also be a great dish to make and bring to a friend to bake. I’m doing that today!

Easy Creamy Chicken Enchiladas

Easy Creamy Chicken Enchiladas


1 Tbsp butter

1 can Rotel tomatoes and green chilies, drained

1 (8 oz) pkg cream cheese, cut into large cubes

2 cups chopped, cooked chicken breast

8 flour tortillas

2 cups shredded Monterey Jack cheese

1 pint whipping cream


Preheat oven to 350 degrees. Spray 9×13 baking dish with nonstick spray.

Melt butter in large skillet over medium heat. Add Rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.

Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with the pint of whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15-20 mins, or until cheese is golden.

Serves 8.

Recipe from Kevin and Amanda.


Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

Speak Your Mind