HERDEZ® Creamy Pasilla Enchiladas

HERDEZ® Creamy Pasilla Enchiladas


"This is a cheesy chicken enchilada with a flavorful spicy kick! It's great served with Mexican rice on the side, and it's kid approved. For variations, you can use black beans instead of corn, or add some tomatoes and diced jalapenos to the chicken mixture."


45 m {{adjustedServings}} servings 653 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1385 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F. Lightly spray a 13x9 inch baking dish with cooking spray. Spread 4 tablespoons of the cooking sauce to coat the bottom of the baking dish.
  2. Mix the chopped chicken, corn, onion, and 1/2 cup of the cooking sauce in a bowl. Spread 3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle lightly with cheese, reserving at least 1/2 cup to top all of the enchiladas. Roll up the tortillas and place seam side down in the prepared dish.
  3. In a separate bowl, mix together the cream cheese, 1/2 cup of the Herdez sauce, and half and half until blended and smooth. Top each enchilada with some of the cream sauce.
  4. Bake uncovered in preheated oven for 25 minutes. Sprinkle the remaining cheese over the enchiladas and continue baking until cheese is melted, about 5 minutes. Garnish with sour cream, olives, and cilantro, if desired.
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  1. 14 Ratings


The first statement I need to make is that I really love the new Herdez Cooking Sauces that are making their way to your grocery stores this week. If you are a recipe purist who thinks one shou...

Very good! As you can see, I really like color. In my decorating and in my cooking. Food can be art, and we eat with our eyes. Presentation is everything! I used chopped tomato for a nice contra...

I tried this recipe tonight, and I must say that this sauce has an authentic enchilada flavor. We really enjoyed it. I know that sour cream and olives would be great, but I served it with a si...