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Perfect Chicken Enchiladas
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Description
The first dish I concocted with no “recipe,” all on my own. What makes it perfect is that you add the ingredients in the amounts that YOU want. Just keep tasting it until you like what you taste! These are SO creamy and cheesy – absolutely perfect!
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Onion (small)
- 1 can Diced Green Chiles (very Small Can -- 4.5 Oz)
- 1 can Rotel (14.5 Oz)
- 1 bag Southwest Or Fajita Chicken Strips
- 8 ounces, weight Cream Cheese
- 2 cups Shredded Mexi-blend Cheese
- 1 package 10 Azteca Flour Tortillas (soft Taco Size)
- ¾ cups Heavy Cream
Preparation
** Important note about this recipe: The beauty of this recipe is that there are no hard and fast rules. Add as much or as little of almost anything listed here as you want. About the only specific amounts necessary are those for the tortillas, olive oil, and the heavy cream. For everything else, just get it to your desired consistency. Enjoy!
1. In large skillet, drizzle the olive oil and heat to medium.
2. Chop onion, and add as much to the skillet as you would like. Saute until soft.
3. Add in the green chiles and Rotel (again, only use as much as you would like). Saute until done to your liking (I usually like good caramelization on my onions.)
4. Add in the chicken, making sure it’s all mixed well.
5. Next add cream cheese (a little at a time). I usually end up adding all the cream cheese, but you don’t have to. Only use as much as you’d like. Keep in mind that all of this will be the filling for your enchiladas, so get it to the consistency YOU want.
6. Next, stir in about 1 cup of the shredded cheese.
7. You’re now ready to fill your enchiladas. Lay out a tortilla, and add as much filling as you’d like to the middle. Roll up, and place seam side down in a 13×9 ungreased baking dish. Continue until all tortillas are made.
8. Pour 3/4 cup of heavy cream over top of enchiladas.
9. Top with remaining shredded cheese.
10. Bake at 375F until golden brown on top, usually about 20-25 minutes.
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4 Comments
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camper on 8.19.2009
I made these tonight and everyone loved them! My husband said the recipe was a keeper. I used two large chicken breasts and cut them into strips and generously sprinkled fajita seasoning on them before cooking them. I mixed a 1/2 cup of half and half and 1/2 cup of salsa to pour over the enchiladas before baking. Very good++++
goffer on 8.5.2009
I made these last night and they were wonderful. I thought they might be too cheesy but it was just right. I added some bell pepper to the onions and then added some green onion on top (we love onions!). Thanks for sharing.
Paintress on 7.31.2009
Perfection! Cheesy chicken goodness thats not so hot it burns your face off. Fast and easy to prepare. Even my picky eater mom loved them. Thank you
sanctified96 on 7.27.2009
These are completely full of fat, but it does its job in creating a delicious flavor. My company gobbled them up and wanted more. Don’t skimp on the heavy whipping cream and you may want to cover them at the end of the baking time to prevent too much drying out. I also made a few with whole wheat tortillas and they were very good as well.