Whit's Chicken Enchiladas

Whit's Chicken Enchiladas

461 Reviews 21 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
WMONROE
Recipe by  WMONROE

“Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
  2. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
  4. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
  5. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

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Reviews (461)

Rate This Recipe
Chef Joy
229

Chef Joy

HELPFUL TIPS NOT MENTIONED: My husband is extremely picky about his Mexican food due to where he grew up, so I tried each of the enchilada recipes that rank higher than this 1st. He was sadly disappointed w/each as was I since I like to impress him w/my cooking, but then I tried this w/much hesitation due to how easy it was & what do you know ...simplicity was the winner! 1. put green or red enchilada sauce on the bottom (enough to ONLY lightly cover the bottom) but PAM works too 2. Change it up by/adding chopped green peppers or mushroom in the mix, and sliced olives ON TOP after adding heavy cream. 3. use 1 pkg of tysons/oscar meyer already made fajita or grilled chicken to save time (1 heaping cup) 4.make in the morning BUT add heavy cream JUST before baking it! I still add a little taco seasoning to the chicken for added spice BUT NOT necessary. 5 Bake until it looks golden all over with a little crispy look from the heavy cream so it's not soggy inside. I eye the amount of heavy cream for this reason too ...just drizzle enough for the amount I want & I use a smaller glass dish (making 6) since that's how many we will eat but makes (8-9 heaping amounts). My husband likes soft enchiladas and not crispy like me, so we put foil over it while baking if he's eating. Eat with "Best Spanish Rice!" So easy & with ingred. always on hand, not to mention better than complex recipes! Again, simplicity proves to be the best!

MICHELE311
145

MICHELE311

LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins!

Spiff
90

Spiff

I made this for my in-laws with some of the suggested changes and everyone loved it! I used chicken broth when water was called for (even to boil the chicken), added a packet of taco seasoning and some onion to the jalepenos (canned) and chiles. I shredded the chicken, dipped the tortillas in the leftover broth before filling them. After filling them and putting them in a sprayed dish I sprinkled the cheese on top(I used Pepper Jack), poured the cream over that and then a can of enchilada sauce. I covered them for 30 minutes then uncovered them for 10 minutes. Waiting 5 minutes to serve helps it set. Thanks for posting this recipe and for all the recommended changes. I will be making this again and again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 706 cal
  • 35%
  • Fat
  • 44 g
  • 68%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 38.1 g
  • 76%
  • Cholesterol
  • 160 mg
  • 53%
  • Sodium
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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