Creamy Chicken Enchiladas Recipe
Hello and welcome back to this episode of The Foodie Bunch! For today’s recipe, we’re going to take a trip South of the border and enjoy some creamy chicken enchiladas. If you’re anything like me, you know there’s nothing better than some good Mexican food. With the right cheese and the perfect amount of spice, it can fill your belly and leave you taste buds singing with joy.
When I was young, my family lived in Southern California for a few years, and I grew up around real, authentic Mexican food—not the fake stuff you get at a Taco Bell drive thru. I ate Mexican food made from scratch, filled with love and overflowing with an incredible combination of flavors, spices and textures. So when I found this creamy chicken enchilada recipe, and it actually reminded me of the Mexican food I used to eat, I knew I had to share it with all of you. After all, who doesn’t love enchiladas?
In fact, I even made this the other night for my family and they all loved it! Of course, my kids love practically anything if it’s smothered in cheese, but I was so pleased with how well they latched onto this enchilada recipe. By the end of the meal, they almost licked their plates clean. And while my husband may not have grown up around real Mexican food, he can still appreciate authenticity when he tastes it. The enchiladas were a huge hit for him—he ate four straight out of the pan!
I was so pleased with how well this recipe went over with my family, I think these creamy chicken enchiladas might just become a staple food for us every week. We tend to plan out our meals for the week in advance—just to maintain my sanity—and with something this simple, how could we not eat it regularly?
If you love Mexican food, give this recipe a chance and see how much it can wow you. Even if you’re not a fan of the Southern food, you might still be surprised at how these chicken enchiladas win you over. Enchiladas are also very flexible to make, so if there’s something you love or don’t love about the recipe, you can always switch it up to be a better fit for your family.
See the recipe and questions below and give it a try with your kiddos this week. Let me know what you enjoy or things you switch up, and I might have to make some adjustments myself! These creamy chicken enchiladas are by far one of my favorite meals, so I hope your family loves it just as much as mine.
If you enjoy this article and recipe, be sure to share it with your social media pages so other people can try it too! If you can, follow us on Facebook for even more delicious recipes. Check out the recipe below for creamy chicken enchiladas and let me know what your thoughts or questions are on it!
TOP QUESTIONS I GET ASKED ABOUT THIS RECIPE:
Where do enchiladas originate from?
Many people believe enchiladas originated in Mexico, and they would be right. The practice of rolling tortillas around other food dates all the way back to Mayan times, where people in the lake region of the Valley of Mexico would traditionally eat corn tortillas rolled around small fish. Enchiladas were first documented by Bernal Díaz del Castillo, a Spanish conquistador during the time of Hernán Cortés. They were then memorialized in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”) in 1831, followed by Mariano Galvan Rivera’s Diccionario de cocina (“Kitchen Dictionary”) in 1845. Enchiladas eventually made their way into the United States, where today, we enjoy them all across the country!
Can chicken enchiladas be made ahead of time?
These chicken enchiladas can definitely be made ahead of time and frozen for later, as long as you avoid topping them with sauce or salsa before freezing. When ready to bake, be sure to then cover the enchiladas with sauce, and keep in mind baking time might differ from the enchiladas being cold.
Can you make chicken enchiladas with corn tortillas?
Definitely! If you have a gluten allergy or simply want to try corn tortillas, they can be used in place of the flour with little to no change in the recipe. Corn tortillas can sometimes be more difficult to work with than flour, but simply heat them up in the microwave for a little bit, and they will be more pliable and easier to roll.
Creamy Chicken Enchiladas Recipe
2 c. chopped, cooked chicken
1 pkg. Philadelphia cream cheese
1 pkg. flour tortillas
1 c. chopped green chilies (use garden fresh if at all possible)
1⁄2 c. picante sauce or salsa
Grated cheese (your favorite)
Stir chicken, chilies, cream cheese and salsa together and cook over low heat.
When mixture is nice and creamy, fill tortillas, roll up and put in 12x 8-inch baking dish.
Sprinkle grated cheese over enchiladas and add more salsa to top it off.
Cover and bake at 350° for 20-25 minutes
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Images: By Charles Brutlag shutterstock