Creamy Chicken Enchiladas

I survived Monday and am still alive Tuesday, it’s a good day. Enchiladas have been a challenge for me, tried beef, rice, refried beans, black beans, etc. Never really satisfied with the results.

Tonight I added 8 oz. cream cheese and it worked. I also cheated with pre-cooked chicken.


  • 1 can red enchilada sauce
  • 2 cups or more cooked chicken (used cooked frozen grilled sliced)
  • 1-1/2 cup fresh shredded cheddar cheese
  • 1 package 8 oz. cream cheese
  • 1 package taco mix *(or make your own)
  • 10 flour tortillas
  • 1/2 jalapeno (seeded) and 2 tablespoon chopped onion


If using the onions and jalapeno (optional) saute them in a little oil. Add chicken and spices, *instead of taco seasoning try 1/4 tsp chili powder, 1/4 tsp cayenne pepper, a pinch of salt, cumin and paprika. Heat oven to 375 degrees, continue on.

Add cheese and mix in a pan or bowl, grease a 13 X 9 baking dish and add 1/4 cup enchilada sauce (make sure to cover the bottom of the dish with sauce).


Fill and roll each tortilla shell tightly and place seam side down in pan. Portion you filling evenly if you run out save the shells for another use. Top with the rest of the enchilada sauce and cheese (remember to put sauce in the bottom first).

Cover with foil and bake for 15 minutes, uncover and bake for another 15 minutes.


I thought the cream cheese would be to much but for once I was wrong, chuckle.

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