HERDEZ® Creamy Pasilla Enchiladas

HERDEZ® Creamy Pasilla Enchiladas

arich01 0

"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."

Ingredients 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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  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.
Tips & Tricks
Chicken Enchiladas II

Make these family-pleasing chicken enchiladas.

Beef Enchiladas II

These saucy beef enchiladas are simple and quick to make.

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Reviews 14

  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 should follow the recipe exactly, just stop reading now! I did make a few changes to this recipe. First of all, I used leftover flour tortillas from my freezer from the Tequila Party I hosted for AR friends in April! Then I used my leftover Roast Sticky Chicken (still a favorite from this site). I had some leftover Herdez Tomatillo Verde Cooking Sauce (my very favorite of the four new cooking sauces), so I used that along with a little beef broth (leftovers from my Drowned Beef Sandwich the other night). The corn I cut from the cob was very sweet, and that was a perfect complement to the spicy sauce. We loved this dinner. We didn't eat all that much because it is rich, but we did have a green salad to go along with it. Delicious! Totally yummy!

Cynthia Ross

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 contrast with the cilantro and sour cream. Tastes as good as it looks!


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 simple fresh tomato salsa.