So here is what we had for dinner last night…Creamy Chicken Enchiladas. They are a favorite at our house, soooo cheesy and creamy and they taste like they are soooo bad for you but in reality they are a fairly healthy meal! Can you believe it?! Yup, you just need to use low-fat cream cheese and sour cream and a fat-free cream of chicken soup and you are all set for a deliciously healthy dinner! Woot Woot! for a healthy meal!
Creamy, cheesy goodness…SO good!
Wanna put some on your table tonight? The fam will love you for it, for realsies!!
Creamy Chicken Enchiladas
Recipe Type: Main Course
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 2 cups cooked chicken
- 1/4 cup diced onion
- 2 tbsp butter
- 1 4 ounce can diced green chile peppers, drained
- 4 ounces (1/2 a block) of cream cheese (I like to use low-fat)
- 1 tbsp milk
- 1/4 tsp cumin
- 12 flour tortillas
- 1 can cream of chicken soup (I like the fat-free variety!)
- 1 8 ounce container of sour cream (low-fat of course!)
- 1 cup milk
- 3/4 cup shredded cheddar or monterey jack cheese…or pepperjack if you like the spice.
Instructions
- In a saute pan, heat up 2 tablespoons of butter and cook the onions and 1 tablespoon of the green chiles until the onions are translucent.
- Remove from heat.
- In a medium bowl, mix softened cream cheese, cumin and the tablespoon of milk.
- Shred your chicken and add into the bowl along with the onion and green chile mixture.
- Place 3-4 tablespoons of the chicken mixture in the middle of each tortilla and roll up.
- Place seam side down in a greased baking pan and set aside.
- In a large mixing bowl, mix the cream of chicken soup, sour cream, the rest of your green chiles and milk together.
- Pour on top of your tortillas and cover with foil.
- Bake at 350 degrees for 35 minutes.
- Take out of the oven and sprinkle with cheese and then bake an additional 5 minutes with the foil off the pan.
First, dice up your 1/4 cup of onion. If you already have some cooked chicken you can just place the onion into a saute pan with some butter and a tablespoon of green chiles and cook until the onions are translucent.
Or…
If you don’t already have cooked chicken, go ahead and cook your chicken up in your saute pan with a couple tablespoons of olive oil instead of butter.
I like to add in my onion and the tablespoon of green chiles when my chicken is almost completely cooked through. Then, just cook just until the onions are translucent…oh, and your chicken is cooked all the way through (yeah, that’s a for sure!)
Then, take a shot of your trusty little sidekick who is always at your feet when you are cooking up meat!
Awww, Olivia is such a hairy little begger, isn’t she!?!
Next, in a medium bowl, mix up your cream of chicken soup, sour cream, the rest of your green chiles and your milk and set aside.
Then, in another bowl, mix up your cream cheese, cumin and tablespoon of milk and…
When your chicken is all done cooking, shred it and add the chicken, onion and green chile mixture to the cream cheese mixture you just made above.
Then, dollop 3-4 tablespoons of the chicken mixture onto your tortillas and roll up…
Place the rolled up tortillas seam side down in a greased baking dish.
Pour your soup mixture on top, cover with foil and bake at 350 degrees for 35 minutes…
Then, sprinkle with the 3/4 cup of shredded cheese and place back in your oven for another 5 minutes (without foil).
All done!
Oh yeah, now that is lookin’ good!
Que Bueno!
Now, it’s time to eat!
These look awesome! Thank you for sharing your recipe!
Ok, I now have to go to the store so I can make these tonight..
looks good! think i will try it out next week!
Yummy looking & healthy = AWESOME!
Those look super tasty!
and you little helper is a cutie!
Yummy!!!!! I definitely want to try these. I have a pick family, so I might have to eat all of them myself! 😉
Hi Maggie,
Thanks for the comment the other day. I stumbled on your blog via a friend back in April and wanted to comment about a few similarities we have going on, but didn’t. First, crazy, but I, too, am due with baby #3 on July 26!! My oldest girl’s name is Maggie. We lived in Chicago when she was born and were there about a year. I miss it all the time! Maybe someday we’ll move back. Our kids seems to be close in age; mine are 3 and 16 months. I have really enjoyed your blog; this post on the enchiladas looks heavenly. Look forward to reading more and hopefully connecting more! Happy day.
Suzanne
i tried these tonight w/my whole family–all 9 of us–and they LOVED them!!
yum! thank you for posting!
I was wondering what sides you would put with this meal. Can ya help me out??
Thanks
kaileyabirkeland@gmail.com
These are always a hit! I’ve been making them for about a year now and my entire family loves them. My brother-in-law said they were heaven in a tortilla 🙂