Let’s face the facts, I love Mexican food. Actually if there was a word greater than “love” to express my deep affection for Mexican food then that is the word I would use. So when I was presented with this recipe for Creamy Chicken Enchiladas not much more was needed to be said to hook me.
I only made these Creamy Chicken Enchiladas for R once while we were dating and it was after we had been dating for about 6 months. See, at this time I was renting a house with my sister and our dear friend A and this recipe was from the Vera Bradley: Cooking with Friends cookbook which belonged to A. Naturally when A got engaged to her love and moved out she took the beloved cookbook with her and I naturally forgot about the Creamy Chicken Enchiladas all together.
Fast forward five years: R and I are newlyweds and I ask him what he wanted for dinner he responded with “those white enchiladas you made when we were dating”. Not much to go on but after picking my brain and my sister’s brain she remembered these yummy Creamy Chicken Enchiladas.
This recipe is now forever one of our favorites for more reasons than how delicious they are and with a few adaptations the original recipe these Creamy Chicken Enchiladas have become a staple in our home and can be in yours too!
I’m all about doing any prep work prior to cooking. I use a rotisserie chicken to help cut down on my prep time, though boiled chicken works well too!
I like to shred my Jalapeño Monterrey Jack cheese by hand, it comes out thicker than the bagged pre-shredded cheese.
The original recipe calls for butter to sauté the onion mixture and it tells you to drain the chilies but I replace the butter with olive oil and keep the liquid in the chilies. This basically replaces flavor with flavor.
Cubing the Neufchâtel prior to putting it in the pan reduces the amount of time it will take to melt.
It’s perfectly fine if the mixture seeps out of the tortillas after you set them in your baking dish. This makes for some deliciousness once they are cooked!
Pack the enchiladas in the baking dish tightly so they don’t unroll.
2 cups of cheese might seem like a lot now but trust me, you will not be disappointed! Side note: Saint Arnold’s Santo pairs PERFECTLY with these Creamy Chicken Enchiladas.
A few “after oven” pictures
Actually, I think this picture was taken in the oven…
I NEVER make stipulations when I cook but anytime I took these Creamy Chicken Enchiladas R knows that get at least one “end” enchilada.
That crispy, semi-burnt cheesy goodness is what I believe Heaven would taste like if Heaven had a taste.
CREAMY CHICKEN ENCHILADAS
Feeds: 4-6 servings | Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1 hour & 15 minutes
- 1 TBSP olive oil
- 1 (7 oz) can chilies
- 1/2 medium yellow onion (chopped)
- 1 TBSP garlic (minced)
- 3-4 cups pre-cooked chicken (shredded)
- 1 (8 oz) package Neufchâtel (cubed)
- 10-12 tortillas
- 2 cups shredded Jalapeño Monterrey Jack cheese
- 1 cup half & half
- salt & pepper to taste
Preheat your oven to 350° and use cooking spray to grease a 10×15 baking dish.
In a large, heavy-bottom pan heat 1 TBSP of olive oil over medium heat until it is hot. Add the un-drained can of chilies and the chopped onion to the olive oil and sauté until the chilies and onions are translucent, add the minced garlic and sauté until fragrant (about 30 seconds). Add the cubed Neufchâtel to the onion mixture and mix until the Neufchâtel is melted. Stir in the chicken until everything is incorporated.
Using a spoon, fill the tortillas with the chicken mixture (about 2-3 TBSP of mixture per tortilla). Roll each filled tortilla and place seam side down in your greased baking dish. Repeat this until all of your chicken mixture is used.
Sprinkle all of the Jalapeño Monterrey Jack cheese over the enchiladas then drizzle the half & half over the cheese covered enchiladas.
Bake, uncovered, for 45 minutes.
Serve and enjoy!
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Until next time,