Kitten’s Creamy Chicken Enchiladas
Test Kitchen Notes; you may use smaller tortillas and stuff with less filling,I have even made this using leftover cooked turkey, and increasing the amount of green chilies won’t hurt!
Yield 4 large enchiladas
INGREDIENTS:
4 (10-inch) flour tortillas (use the large tortillas)
1-1/2 cups shredded cheddar cheese
FILLING:
1 (8-ounce) package cream cheese, very soft
2 tablespoons milk
2 green onions, chopped
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (or adjust to heat level we like really spicy so I use lots!)
4 chicken breasts, cooked and cubed (or half a large cooked turkey breast)
SAUCE:
1 (10-3/4 ounce) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup milk or light cream
1-1/2 teaspoons cumin
1 teaspoon seasoned salt, or to taste
1/2 teaspoon fresh ground black pepper, or to taste
1 (4 ounce) can green chilies, divided
1-1/2 cups shredded cheddar cheese
4 green onions, chopped
INSTRUCTIONS:——————————
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking pan.
For the sauce; in a medium bowl combine the condensed soup with sour cream, 1/2 cup milk, 1-1/2 teaspoons cumin, 1 teaspoon seasoned salt, black pepper and 3/4 of the can of the green chilies; whisk until smooth and well combined, then mix in 1-1/2 cups shredded cheddar cheese (remove a heaping 1/2 cup to add to the chicken mixture).
For the filling mixture; in another bowl mix soft cream cheese with 2 tablespoons of milk until smooth.
Add in green onions, 1 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper (or to taste) 1/2 teaspoon cayenne and the remaining green chilies from the can; mix until well combined, then mix in the cooked chicken and reserved 1/2 cup of the sauce mixture (season with more salt and pepper is needed).
Divide the mixture down the center of each tortilla.
Roll up and place seam-side down in baking dish.
Drizzle the sauce over the top.
Bake for about 34-40 minutes or until just heated through.
Sprinkle 1-1/2 cups of cheddar cheese over the top and return to oven until melted (about 3 minutes).
Sprinkle the top with 4 chopped green onions
Related posts:
- Chicken Enchiladas
Cream Cheese Chicken Enchiladas
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Chicken And Black Bean Enchiladas
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Wonderful recipe, Kitten! Definitely going in the keeper file! I served this with refried beans, and spooned some of the sauce out of the baking dish on top of the beans. Yum!
Here’s the rundown on my experience making these:
-If you are having trouble finding the right size tortillas, look for Chichi’s burrito sized tortillas.
-I used a can of diced green chiles so I didn’t have to chop them.
-As for the chicken, I used 2 large breasts weighing about 1 1/3 lbs total. I cooked them in my electric steamer and shredded the meat. Perfect amount.
My only real deviation from the recipe was I used 1/2 cup of cheese on top at the end, since that was all the sharp cheddar I had left in the fridge.