Chicken Enchiladas Creamas Verde

These are seriously some of the best enchiladas I have EVER tasted. I got this recipe from my super awesome cousin Tracey!


I wish I could have taken a better picture. I really don't know how to take a 'good' picture of enchiladas. Also, it seems like every time I try to photograph food, it is night(poor lighting), my family is STARVING(hands in pictures, shaking table)...the excuses could go on and on.

Anyway....you must try these...SO delish!!

Chicken Enchiladas Creamas Verde

Ingredients:

• 1 lb. cooked chicken (a shredded rotisserie chicken would work well)
• 2 T olive oil
• 1 cup chopped onion
• 1 jar tomatillo salsa divided (my jar was 16 oz.)
• 1 small can diced green chilies
• 8 oz. cream cheese
• 1 doz. small flour tortillas
• 1 cup half and half or heavy cream
• 2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Cream Cheese Chicken Enchiladas

It's been a LONG time since I have been on here. I adapted this recipe for cream cheese enchiladas from the blog, Our Family Treat(Check out their blog! LOTS of yummy looking recipes!). These enchiladas are delicious!! I have another YUMMY recipe using chicken, cream cheese and green chilis to share with you soon.

Cream Cheese Chicken Enchiladas

Ingredients:

• 2 Chicken Breasts-shredded
• 1 8 oz block Cream Cheese
• 1 28 oz can Green Enchilada Sauce (I like La Victoria, but if any of you have a good homemade green sauce recipe....PLEASE share:))
• 1 can Black Beans-rinsed and drained
• 2 cups cooked Rice-with juice from one lime and the lime zest. Also add ~1/4 cup of chopped fresh cilantro. (I add the lime zest to the rice while cooking and then add the lime juice and cilantro after the rice has cooked.)
• 6-8 Tortillas
• 1-2 cups shredded Monterrey Jack or Pepper Jack cheese.
  

Directions: Mix the chicken, cream cheese and ~2 cups of the enchilada sauce together and set aside. Spray a 9x13 inch pan with cooking spray, pour ~1/2 cup enchilada sauce into the bottom of the pan. Layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture on each tortilla. Wrap up the tortilla lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with 1 cup enchilada sauce and 1-2 cups of Monterrey Jack or Pepper Jack cheese. Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.

Creamy Ranch Chicken Enchiladas

The other day I had ONE chicken breast in my fridge. I also had some left-over homemade cream of mushroom soup that needed to be used. This turned out to be a great way to stretch one chicken breast. SO yummy, you won't be sorry if you try these!!

Creamy Ranch Chicken Enchiladas

Ingredients:

• 1 chicken breast(I used one with bone-in and skin-on)
• 1 4 oz. can green chili
• 1/4 cup chicken broth
• 2 T Ranch dressing mix, separated
• 1/4 t. ground cumin
• 2 oz. cream cheese
• 1 cup prepared cream of mushroom(1/2 can, 1/2 cup milk)
• 1 can cream of chicken
• 1/4 c. milk
• 1 1/2 cups cheese, separated(I used half cheddar and 1/2 Monterrey Jack)
• 1/4 t. oregano
• 7 small flour tortillas

Directions: Cook chicken, green chili, chicken broth, and 1 T. ranch dressing mix in crock pot on low for ~3 hours. Remove skin and bones from chicken. Shred chicken and return to the cock pot. Add cumin, cream cheese and cream of mushroom soup. Cook until crock pot until the cream cheese is melted. In a separate bowl mix the cream of chicken soup, milk,1 T. ranch dressing mix, 1 cup of cheese and oregano. Spread ~1 T of the chicken mixture and the soup/cheese mixture in the middle of the tortilla. Roll and place in a greased baking dish. I had a little of the chicken mixture left, so I added it to the soup/cheese mixture. Spread the soup/cheese mixture over the enchiladas and sprinkle with remaining cheese. Bake at 350 for 30 minutes, or until cheese just starts to bubble and brown. Serve with sliced olives, sour cream and lots of salsa.