Cream Cheese Chicken Enchiladas (Print Format)
Creamy chicken, melty cheddar, and spicy jalapeno wrapped in tender tortillas for a cozy, flavorful meal.
# Ingredients:
→ For the Chicken
01 -
2 lbs boneless, skinless chicken thighs or breasts
02 -
1 white onion, quartered
03 -
4-5 whole garlic cloves
04 -
1 whole jalapeno, optional
05 -
2 tbs chicken flavored bouillon
→ Cream Cheese Sauce
06 -
2 blocks softened cream cheese
07 -
2 cups chicken broth, heated (use broth from cooking the chicken)
08 -
1 tbs butter
09 -
1 tbs olive oil
10 -
1 white onion, diced
11 -
3-4 garlic cloves, minced
12 -
1 jalapeno, diced, optional
13 -
4 oz can of diced Hatch chilies
→ Other Ingredients
14 -
2 cups grated sharp cheddar cheese
15 -
2 cups grated pepper jack cheese
16 -
12-15 corn or flour tortillas
# Steps:
01 -
Preheat oven to 400 degrees.
02 -
In a large pot boil about 8 cups of water. Add the chicken, onion, garlic cloves, jalapeno (optional), and bouillon. Cook for 20-25 minutes or until chicken is tender.
03 -
In a blender, mix the cream cheese and chicken broth until smooth and creamy. Set aside.
04 -
In a skillet over medium heat, melt the butter and oil. Add the onion and jalapeno, season with salt and pepper and cook for 5 minutes. Add the garlic and cook for 1 more minute.
05 -
Stir in the diced chilies and the cream cheese sauce. Mix together just until heated through and set aside.
06 -
Remove the chicken from the pot and shred. Let cool slightly, then add to a bowl with 1 tbs chicken bouillon, pepper, 1 cup grated cheddar cheese, and 1 cup grated pepper jack cheese. Mix well.
07 -
If using corn tortillas, wrap them in damp paper towels and microwave for 1 minute, or fry in oil for 10 seconds per side. Skip this step for flour tortillas.
08 -
Spread 1.5 cups of cream cheese sauce in an 11x13 baking dish. Lay a tortilla in the sauce, fill with a spoonful of chicken mixture, and roll. Repeat until all chicken is used.
09 -
Pour the remaining cream cheese sauce over the enchiladas and spread evenly. Top with the remaining cheeses. Bake for 20 minutes or until cheese is golden and bubbly. Let cool for 10 minutes before serving.