My husband keeps asking me to make this! Great recipe.
With all the plates that we juggle in this life, it’s never a bad time for a fiesta that can lift the spirits and spice things up a bit! Great food is such a fun way to travel the globe when you crave a new experience, but not all of us have the time or extra resources to hop a plane to the sunny sands of Mexico. So…we thought why not bring those exotic flavors right to your home for a festive staycation? Trying new things in the kitchen truly can be a fun adventure, but we feel it’s also comforting to know that a recipe has certain tried and true ingredients that you can count on to deliver a home run every single time.
Cheese – who doesn’t love it and how delicious it really becomes when it’s all melted and gooey? You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream cheese mixed with hearty chicken that’s seasoned with warm spices and cool lime juice. It doesn’t take a lot of chicken either- just three shredded cups! We also love how the Latin flavors of this recipe talk to your tongue without being too spicy. The cool sensation of the fresh lime juice really balances the flavors of cumin and chile powder and canned green chiles pack a mild, but flavorful punch that can still stand out in a crowd.
This is really creamy and really good! I too only used one package of cream cheese, and I substituted jalepeno for the green chilies, but only because we like a little heat. I only used about half of the can of diced tomatoes, but that is just a personal preference as well. Very tasty…Mexican food is my “comfort food”, and this definitely fills the bill!
Rolling enchiladas is pretty quick once you get the hang of it! After stuffing them and rolling them about the width of a cigar, you just nestle those babies right next to each other in a baking dish. You can even assemble them the day before you plan to eat them and chill them overnight, or freeze them for a day when you’re in a pinch for dinner. It’s also an easy recipe to double down on when you need to feed a crowd. How’s that for convenience?
These turned out really great. I only had one 8oz. package of cream cheese and that was plenty, honestly I think too packs would be too rich for our taste. I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. I put some of the cumin in with the chicken and used a bit less in the mixture. I did top with black olives, more green onions and cilantro. These were full of flavor and my husband said to make these again.
When we made the sauce, we were quick to discover that this definitely needs to be the last step in order to insure that it stays smooth and fluid to pour over the enchiladas. It’s rich and creamy, just the way we like it, and those little green chiles and chicken broth add layers of even more flavor. Top that with a sprinkling of cheese that becomes brown and bubbly- it makes our mouths water all over again just thinking about it! This dish is truly a fiesta- a celebration of super fun flavors that can take you to a happy place any day of the week.
My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
8-10 flour tortillas
1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
1-2 (4 oz.) cans green chiles
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