Chicken-Cream Cheese Enchiladas

"These are rather different enchiladas; my family loves them. They are kind of messy to make, but worth it."
 
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Ready In:
24mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Cook the chicken and the Italian dressing mix in the crockpot.
  • Shred or cube the cooked chicken.
  • Preheat the oven to 400 degrees.
  • Spray a 9 x 13 pan with cooking spray.
  • Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
  • Soften the tortillas using oil, broth, or whatever method you prefer.
  • Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
  • Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas.
  • Top with shredded cheese.
  • Bake at 400 degrees for 20 minutes, or until it bubbles.

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Reviews

  1. I followed this recipe exactly, omitting the green chillies (I have small children) and sauteeing the onions first per the prior review. Wonderful!!! My entire family gobbled these up. Easy and delicious!
     
  2. My family raved about these enchiladas. Next time I make them (and there will be a next time!) I will saute the onions first. Perhaps I didn't cut the onion small enough, but they were not quite done after cooking them. Thanks, JohnsCutie, for sharing this recipe.
     
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RECIPE SUBMITTED BY

I do not consider myself a great cook. I am an average cook who looks for recipes that taste great so others will think I am a better cook than I am! My family consists of five/six adults, depending on who is home any given day. I like to bake more than anything. My favorite recipes are usually ones I get from someone else or off the internet-my favorite cookbook is one our extended family all did together several years ago. Otherwise I don't get much use from cookbooks. I play piano and enjoy scrapbooking. Unfortunaly I spend too little time at either as I work fulltime.
 
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