Linda's Enchiladas (Revised)

Linda's Enchiladas (Revised)
  • PREP TIME
    20 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    15

Elevate your enchilada game with this creamy, cheesy, and utterly satisfying rendition. Tender shredded chicken meets a luscious cream cheese sauce, all embraced by warm tortillas and a vibrant green enchilada sauce. A guaranteed crowd-pleaser!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    26 g
  • Cholesterol
    172 mg
  • Fiber
    4 g
  • Protein
    35 g
  • Saturated Fat
    30 g
  • Sodium
    815 mg
  • Sugar
    2 g
  • Fat
    52 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Poach the Chicken: In a large skillet, place the chicken breasts and cover with water. Add Parmesan cheese and 2 minced cloves of garlic. Bring to a boil, then reduce heat and simmer until chicken is cooked through (about 28 minutes). Reserve 1/2 cup of the cooking liquid. Shred chicken with two forks and set aside.

02

Step

Prepare the Cream Cheese Sauce: In a pot, combine the chopped onion, green chile peppers, and remaining 1 minced clove of garlic. Add cream cheese and 1 cup of the Mexican cheese blend. Cook over medium heat, stirring constantly, until the cream cheese is melted and smooth (3-4 minutes). Gradually whisk in the reserved 1/2 cup of chicken cooking liquid until the sauce is uniform. Remove from heat and stir in the shredded chicken.

03

Step

Preheat and Warm Tortillas: Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium-low heat. Lightly warm the tortillas, one at a time, for about 30 seconds per side, until pliable.

04

Step

Assemble the Enchiladas: Spoon 1-2 tablespoons of the cream cheese-chicken mixture down the center of each warmed tortilla. Roll up the tortilla tightly.

05

Step

Layer and Sauce: Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange the filled tortillas seam-down in the dish. Pour the remaining enchilada sauce evenly over the tortillas.

06

Step

Top and Bake: In a bowl, whisk together the sour cream and milk until smooth and easily pourable. Pour the sour cream mixture over the enchiladas, then sprinkle with the remaining Mexican cheese blend.

07

Step

Bake: Bake in the preheated oven until heated through and the cheese is melted and bubbly (20-25 minutes).

For a spicier kick, add a pinch of cayenne pepper to the cream cheese sauce.
If the cream cheese sauce is too thick, add a little more milk or chicken broth to thin it out.
To prevent tortillas from tearing, make sure they are warmed sufficiently before filling and rolling.
For a richer flavor, use a high-quality Mexican cheese blend such as Monterey Jack, Cheddar, and Queso Quesadilla.
Enchiladas can be assembled ahead of time and refrigerated. Add 10-15 minutes to the baking time if baking from cold.

Amya Doyle

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Marquis Metz

    These were a hit at my potluck! Everyone raved about the creamy filling.

  • Moshe Kozey

    I've made these several times now, and they're always a crowd-pleaser. I like to add a little bit of jalapeño to the sauce for some extra heat.

  • Jerod Cummerata

    This recipe is so easy to customize. I've tried it with different cheeses and sauces, and it always turns out great.

  • Nickolas Gutkowski

    This is the best enchilada recipe I've ever tried!

  • Demond Gleason

    The sour cream topping is a game-changer! It adds such a nice tanginess to the dish.

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