Cheesy Chicken Enchiladas

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“Adpated from South Your Mouth”
1hr 30mins

Ingredients Nutrition


  1. Poach the Chicken:
  2. Place chicken in a large pot and cover by one inch with water. Add salt.
  3. Heat on medium-low heat, covered, until water begins to boil.
  4. Reduce heat to low and let chicken simmer (do not let water reach a full rolling boil) for about 10-15 minutes or until chicken is cooked through.
  5. Remove chicken and set aside. Reserve cooking liquid for rice if desired.
  6. Make the Filling:
  7. Sauté onion in olive oil until tender.
  8. Add cream cheese, taco seasoning and green chilies (with liquid) to onions.
  9. Reduce heat to low and stir until all ingredients are combined and cream cheese is melted.
  10. Remove skin and bones from chicken if applicable (I highly recommend using bonein breasts with skin any time you can as they are so much more flavorful and make a richer stock).
  11. Shred chicken with two forks and add to cream cheese mixture.
  12. Stir until thoroughly combined.
  13. Assemble Enchiladas:
  14. Spray a 13x9 backing dish with cooking spray.
  15. Fill tortillas evenly with chicken mixture and roll into enchiladas.
  16. Place enchiladas in prepared baking dish, seam-side down.
  17. Sprinkle shredded cheese evenly over enchiladas. Pour whipping cream over cheese.
  18. Cover dish with aluminum foil and bake for 30 minutes at 350 degrees.
  19. Remove aluminum foil and continue cooking for 10-15 minutes or until cheese has started to brown.
  20. Serve with salsa and/or pico de gallo.

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