Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Total time: 90 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 1 small onion (finely diced); 1 poblano pepper (or ½ green pepper); 2 cloves garlic (minced); 4 ounces cream cheese (softened); 4 ounces canned mild green chiles (undrained); ½ teaspoon cumin; 2 cups cooked shredded chicken; ¾ cup sour cream (divided); 2 cups green enchilada sauce (divided); 1 ½ cup shredded Monterey jack cheese; ¼ cup chopped fresh cilantro (optional); 10 small corn tortillas (or flour tortillas, 6-inch)

This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house. 

⏱️ 90 min 🔪 Prep: 35 min 🔥 Cook: 55 min 📊 Hard ⭐ 5.0 (49) 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

5 servings

2 tablespoons olive oil
1 small onion (finely diced)
1 poblano pepper (or ½ green pepper)
2 cloves garlic (minced)
4 ounces cream cheese (softened)
4 ounces canned mild green chiles (undrained)
½ teaspoon cumin
2 cups cooked shredded chicken
¾ cup sour cream (divided)
2 cups green enchilada sauce (divided)
1 ½ cup shredded Monterey jack cheese
¼ cup chopped fresh cilantro (optional)
10 small corn tortillas (or flour tortillas, 6-inch)

Steps

Preheat oven to 350°F.
Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor). 
Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
Top with remaining enchilada sauce and cheese.
Bake 20-25 minutes uncovered. Rest 10 minutes before serving.