Easy to make Creamy Enchiladas! Perfect for a quick dinner...

Still searching for what to cook ?

Name: Creamy Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Chicken Breasts Shredded or Finely Cut; 1/2 Package Cream Cheese Cut into small blocks; 1 Can (4oz) Diced Green Chiles; 1/2 Can (9oz) Green Chile Enchilada Sauce; 2 Cups Shredded Cheddar Cheese; 2 12 inch Tortillas

Find the most delicious recipes here

INGREDIENTS

2 Chicken Breasts ; Shredded or Finely Cut
1/2 Package Cream Cheese ; Cut into small blocks
1 Can (4oz) Diced Green Chiles
1/2 Can (9oz) Green Chile Enchilada Sauce
2 Cups Shredded Cheddar Cheese
2 12 inch Tortillas

Servings

INSTRUCTIONS

First thaw out chicken breasts so that they are easy to cut. Then in a large skillet cook them until they are to your liking. I like to add a little bit of olive oil to them to make them stay moist.

At the same time as the chicken is cooking, cut the 1/2 block of cream cheese into small pieces so it is easier to melt. Then add the can of Chopped Green Chiles and mix it together until all of the cream cheese is melted.

Get out a 8x10 glass cooking dish and spray with non stick pan grease. Then pre-heat your oven to 425 degrees.

Take the chicken and put half of it into each 12 inch tortilla and fold over so that there are no opening in the tortilla at all, make sure you lay the seamed side down in the pan so that they do not open.

Then pour the Enchilada Sauce over the tortillas and sprinkle the cheese over the top.

Put them into the over for 10-15 minutes until all of the cheese is melted, take out and serve.

NOTES

Do not put more than a half of can of enchilada sauce over these if you are only going to make 2. Unless you are doubling the recipe to make more of course. Also make sure you always use 12 inch tortillas otherwise they will break apart when you are trying to fold them, trust me, I found that out!

Alert editor

Creamy Enchiladas

2 Chicken Breasts Shredded or Finely Cut
1/2 Package Cream Cheese Cut into small blocks
1 Can (4oz) Diced Green Chiles
1/2 Can (9oz) Green Chile Enchilada Sauce
2 Cups Shredded Cheddar Cheese
2 12 inch Tortillas

First thaw out chicken breasts so that they are easy to cut. Then in a large skillet cook them until they are to your liking. I like to add a little bit of olive oil to them to make them stay moist.

At the same time as the chicken is cooking, cut the 1/2 block of cream cheese into small pieces so it is easier to melt.  Then add the can of Chopped Green Chiles and mix it together until all of the cream cheese is melted.

Get out a 8x10 glass cooking dish and spray with non stick pan grease.  Then pre-heat your oven to 425 degrees.

Then pour the Enchilada Sauce over the tortillas and sprinkle the cheese over the top.

Put them into the over for 10-15 minutes until all of the cheese is melted, take out and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (389g)
Recipe Makes: 2 Servings

Calories: 864
Calories from Fat: 486 (56%)

Amt Per Serving		% DV

	Total Fat 53.9g	72 %
	Saturated Fat 32.7g	164 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 2.2g
Cholesterol 298.9mg		92 %
Sodium 1041.3mg		36 %
Potassium 760.5mg		20 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.6g
Protein 88.6g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 864

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe