If you're looking for an easy Mexican main dish recipe, try these creamy chicken enchiladas. Eight ingredients and a few minutes of prep time are all you need to get these enchiladas baking away in the oven.

Creamy Chicken Enchiladas

butter

onion,

(4.5-ounce) can chopped green chiles, drained

(8-ounce) package cream cheese,

chicken breast

(8-inch) flour tortillas

Monterey Jack cheese, shredded

whipping cream

Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.


Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.


I love, love, love mexican/spicy food, and this recipe is awesome!  I did tweak it a bit, though.  Instead of the green chiles, I used jalapenos, and for the chicken, I used a marinade consisting of olive  oil, lemon juice, cumin, chili powder, and oregano.  I let the chicken marinate overnight, and voila!  It was soooo good!  Thank you, MyRecipes!onlythetruthannie

I love Mexican and Mexican inspired foods. Usually, it gives my other half heartburn due to all of the tomato bases in Mexican food.  He found this recipe, and we decided to try it, what could it hurt? If we like it, we add it to our list of recipes, if not, no harm, no foul.  We both LOVED this recipe. It is being added to our list of recipes.  It was easy, fairly quick, and was absolutely delicious!  We boiled and shredded the chicken instead of chopping and cooking it. The only drawback we had, was there was not enough filling for all 8 tortillas (not that all 8 could fit in my casserole dish either).

This dish is very, very rich, but it is absolutely delicious. Serve with a simple spring mix salad and a vinaigrette. I first had this at a bridal shower, and it was a big hit. I have since made it several times for other people, and they always comment on how good it is.

I have been making this since the recipe first came out.  I usually use a rotisserie chicken from Publix to save time. I also have used shrimp that I season with salt and pepper, chili powder, cumin and oregano and saute. Sometimes I use sliced black olives, sometimes black beans and corn, etc. This is such a versatile recipe.  We love it!

I added a can of Rotel for an extra kick. Very good.

Great dish. I'll use only half of the whipping cream next time.

I found this recipe too rich.  I did not enjoy and in fact discarded most of it.

In spite of the fact that I overseasoned the chicken (too salty!!), my husband still rated this dish an '8' out of 10! That is high praise coming from my picky-eater spouse! It was an easy dish to prepare &amp; I had almost all of the ingredients in my pantry. We will definitely have this again,

I made these for the first time ( awesome ). The leftovers heat up extremely well ( just a tad greasy ), but that is alright, they were still as good as they were the night before. This recipe will definitely stay on my menu at least once a month.

Very tasty and will keep it for a good option but with all the cheese etc its not the healthiest so it will only be used occasionally but tasted wonderful, easy to put together and great for serving a crown.

My family loved this recipe. Leftovers reheat well. Only used one cup of whipping cream. Only had to cook for 30 minutes and it was hot, bubbly, cheese on top was melted and starting to brown.  My son suggested that next time I put just a little bit of the Monterey Jack cheese in each tortilla instead of putting all it on top.

Very tasty, not healthy!  Followed the recipe exactly, but I use whole chicken boiled and deboned - light and dark meat. I think chicken done this way tastes better in recipes.

this dish is very good and very RICH!  I used half n half and light cream cheese, but still think i could have used fat free 1/2 and 1/2...  we added red enchilada sauce when we served it.  very yummy!!

This is my daughter's favorite! I'm cooking it for her birthday. We all just love it!

I am so happy to have found this recipe again. I found this recipe about 25 years ago in Bon-Appetit magazine and tried it. I lost the magizine and i have tried a lot of different recipes for CE but never found one as good as this. Thanks Bambim for letting me know that this is the recipe that i had so long ago and lost. My mouth is watering already.

Fantastic!  I have been using this recipe since it first appeared.  I will sometimes use smaller tortillas(soft taco size).  I also will use 1/3 less fat cream cheese and will use 1/2 Monterey Jack and 1/2 Cheddar cheese.   This is great for a large crowd!!

I love this Recipe.  I to use reduced fat cream cheese, and half &amp; half instead of the whipping cream, and it's fantastic.

This is delicious and one of our absolute favorites!  I have made it both as written and then other times lowered the fat and calories by using low fat cream cheese, one block of monterey jack, and 1/2 and 1/2 instead of full cream.  It is just as good with less guilt.  I also heat up some enchilada sauce so that each person can drizzle it over their serving - yummy!

Love this recipe!!  I've been making it for several years!

Wish I could give it 6 stars.  I used fresh chicken breast that I diced up and seasoned with garlic powder, salt and pepper.  I cooked that in the pan and then added the onions and went from there.  The bottom of the tortillas were a bit overdone so next time I will cook it for a little less time or a lower temp.  Overall, this was just amazing!  We rated it a 9.5 out of 10.

My Mom has been cooking this dish since I was 12 years old.  I love this dish.  Now that i am out of school and my Mom doesnt cook for me any more I have taken it up for myself..  I serve this at parties and with friends; it is always a hit and is very easy to make. Be carefull it is VERY rich.  Good for a family meal or party.

This is a fantastic recipe that I've been using since the early 1980's. Give credit to Bon Appetit, though. I found it in their little International Entertaining book - a little 23 page paperback from 1980! This is the only chicken enchilada dish I use. It's the only one needed. (I do use corn tortillas, though).

I have completely revised this recipe...I used chicken breasts, enchilada sauce ,1/2 cheese, added only 1/2 cup sauce to the chicken mixture and two TBSP cheddar with the jack cheese mixed....dipped the tortillas in boiling stock to soften and layered on top....of the chicken mixture...added more enchilada sauce to cover, sprinkled cheddar over top and drizzled 2TBSP-1/2 cup cream over top...same creamy taste but lower in fat...

I too have been making this ever since the recipe was first published over 10 years ago.  It is a family favorite and a HUGE hit whenever we make it for events.  YES it is rich, but look at the ingredientss folks, it should not have been a surprise!  Bottom line easy to make, full of flavor.

Enchiladas are made with corn tortillas. I made them the correct way and they were much better. Also cut the cheese way too much. Used rotisserie chicken and that was also added more flavor.

SO GOOD!  Make sure your chicken is seasoned (I used Tony Chachere's low sodium).  I added a can of drained black beans, which added a little more flavor and texture.  Probably helped to cut some of the richness, too, but enchiladas are so yummy b/c they are rich and cheesy!  Next time, I think I'll use 2 cans of green chilies for an added kick (I

creamy chicken enchiladas

Servings: 4.5

Cost: $4.83 /serving

Author : MyRecipes

Ingredients

Instructions

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