Creamy Chicken Enchiladas
These is my new favorite enchilada recipe and is a new regular dish in the household. This easy recipe is so creamy and full of zesty flavor, it will impress anyone who comes near it.
My husband and I loves enchiladas. When he makes them, he gets excited and makes about 2-3 casserole dishes for just the two of us. So we have leftovers for days. I, on the other hand, do not make as much.
I usually eat enchiladas with red sauce. When I first met my husband, his family made an their enchiladas with green sauce and mozzarella cheese. I was thrown off but it looked so good and when I tried it, I was amazed. It tastes so good and I can’t decide between red and green sauce anymore. I don’t usually make enchiladas but I always look forward to eating homemade enchiladas from our families.
I have tried multiple versions of enchiladas. All of them are incredible with their own story. My aunt makes her enchiladas with chicken and ricotta cheese. Probably one of the best enchilada dishes I have ever had.
Now I want to make my own recipes. I plan to make multiple recipes with either red or green sauce, or maybe both.
I think I am smelling a new idea.
Creamy Enchiladas are my favorite. To save time, I sometimes use precooked chicken, like rotisserie or frozen grilled chicken. If I have more time, then I cook the chicken myself and continue from there. I made this recipe a few times already but the last time I made it, I updated by adding lime and cilantro.
I know there are a few people who do not like cilantro, and that’s okay. To be honest, I am not a huge cilantro fan myself. I love adding cilantro to my foods but if there is too much, that’s all I taste and it can sometimes ruin the experience for me. So I just add a little bit and I was not disappointed. And I promise you won’t either.
But if you are a cilantro lover, then pile on as much as you want! Make it rain cilantro.
After adding those two ingredients in, the dish completely upgraded. I serve it to my husband and he was enjoying it so much, he didn’t even realize it was the same recipe. And I’m not kidding when I say he licked his plate clean, twice!
I hope you enjoy this recipe and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Creamy Chicken Enchiladas
Ingredients
- 1 dozen corn tortillas, warmed*
- 1 lb. shredded rotisserie chicken
- 1 Tbl. butter
- ½ purple onion, diced
- 3 cloves garlic, minced
- 1 tsp. cumin
- ½ tsp. chili powder
- 2 Tbl. Cilantro
- 2 stalks green onion, chopped
- 1 5 oz. can chopped Olives
- 1 19 oz can green enchilada sauce
- ½ cup heavy cream
- ¼ cup sour cream
- 1 lime, sliced
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350℉
- Grease a large casserole dish with oil.
- In a skillet over medium heat, melt the butter. Add the onion and the garlic and cook until onion is transparent, about 3-5 minutes.
- Add in the chicken and cook for about 3 minutes.
- Add in the cumin, chili powder, cilantro, ½ of the green onions and ½ can of the olives. Remove from heat and mix in 1 cup of the mozzarella cheese. Let cool.
- In a mixing bowl, combined the enchilada sauce, heavy cream, sour cream and the juice from half of the lime.
- In a large baking dish, spread a thin layer of the sauce on the bottom of the dish. In each tortilla, spread a spoonful of the chicken mixture and roll closed. Place in the casserole dish over the sauce. Repeat until all ingredients are used.
- Pour the rest of the sauce mixture over the enchiladas. Sprinkle with the remaining cheese, green onions and diced olives.
- Cover the dish with foil. Bake in the oven for 15 minutes, remove the foil and bake another 15 minutes.
- Remove from the oven and let cool for 10 minutes. Squeeze the juice from the other lime half on top. Serves with your choice of side.
Notes
About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
