We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Whit's Chicken Enchiladas
0 Likes
Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
60 minutes
60 minutes
Delicious, cheesy chicken enchiladas loved by all, easy to make. Perfect with salsa, guacamole, and sour cream.
Ingredients:
- 4 bone-in chicken breast halves
- 1 (4 ounce) can diced green chile peppers, drained
- 1 clove garlic, minced
- 1 (8 ounce) package cream cheese
- 2 cups shredded Monterey Jack cheese, divided
- 0.5 cup water
- 8 (10 inch) flour tortillas
- 1 cup heavy cream
Instructions:
- Add chicken breast halves to a saucepan, cover with water, and bring to a boil. Simmer for about 20 minutes until chicken is cooked through. Remove from water and let cool.
- Heat the oven to 375 degrees F (190 degrees C). Separate chicken meat from breasts and discard skin and bones. Keep aside.
- In a large skillet over medium heat, heat olive oil. Add green chilies, jalapeno, and garlic. Sauté until fragrant. Add cream cheese and half of the Monterey Jack. Stir until cheese starts to melt, gradually pour in water. Chop chicken, mix into skillet, then remove from heat.
- Spoon the flavorful chicken filling onto each tortilla, roll them up, and snugly line them in a 9x13 inch baking dish. Sprinkle the last bit of Monterey Jack cheese on top before generously pouring cream over everything.
- Bake until the enchiladas turn golden brown on top, approximately 30 minutes in the preheated oven.