These really are the best chicken enchiladas I’ve ever had, I promise you will love them. This is the first recipe I’m posting that’s not super quick to make but believe me it’s worth the little extra time!
Ingredients
4 boneless chicken breasts
1 TBS olive oil
1 small red onion, diced
1 jalapeno diced
1 cup read chili sauce
4 cloves garlic, minced
1 tsp salt
3-4 cups Pepper Jack cheese, grated (I buy a 2lb block and grate it)
7 oz diced green chilies
1 cup green chili sauce
10 flour tortillas
2 cups whipping cream
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| It’s hard to go wrong when you start with these delicious ingredients! |
Directions
Preheat oven to 350 degrees.
1. Boil chicken. Once cooked shred with a fork.
2. Heat oil in a large skillet at medium-high heat. Then brown chicken, onion, garlic.
3. Stir in 1/2 of the red chili sauce and salt. Stir until the chili sauce has covered the chicken then add in jalapenos, green chilies, green chili sauce and 1/2 of the grated Pepper Jack cheese. Mix all ingredients until well blended and the cheese has started to melt. Remove from heat.
4. Warm tortillas in the microwave for 20 seconds.
5. To assemble the enchiladas dip the tortillas in whipping cream, place them in a greased baking dish, add a large scoop of chicken mixture and then roll, placing seam-side down. Repeat until all tortillas are filled.
6. Next pour the remaining whipping cream and red chili sauce over the enchiladas. Cover with remaining Pepper Jack cheese.
7. Cover and bake at 350 degrees for 20 minutes.
Enjoy!
Linking up with some of these great parties.
these look so yummy!!! I need to try them… thanks for the tutorial!
These look amazing!!
Oh wow, those look awesome! And I am from Texas, I should know, haha jk. Thanks for sharing. Stopped over from the Totally Tuesday blog hop and really glad I did!http://texagermanadian.blogspot.com/
I actually have everything but the cream. Wonder if you can use half and half instead?New blog hop followerSweet T Makes ThreeNetworked BlogsFacebookTwitter
They look so delicious, thanks for sharing the recipe and the instructions. Need to try it!
MMMmmm! Thanks for linking up to Mad Skills Monday!
Another of my favorites! Thanks for linking up!
Another fantastic recipe! jen @ http://www.messhalltobistro.blogspot.com/search/label/Made From Scratch Tuesday
oh yummmmmmmmmmmm! that looks so gooooood! thanks for sharing, just visiting from remodelaholic!
How do the tortillas hold up? I used to make all my enchiladas with flour tortillas but they always got soggy and mushy. I switched to corn tortillas and now even my kids love enchiladas! I'd love to still use flour tortillas sometimes too though, if I can keep them from getting mushy. How were these? It looks delicious!
Hi Anna, I'm new here and found your from Fresh Friday over at La Bella Vita! I'm now following and also want to thank you for sharing this outstanding recipe. Chicken enchiladas are one of my favorite things to nosh on, and I don't have a good recipe to refer to! Thanks for sharing this with me and all of the others who read my blog. Roz
how did i ever miss this one OMG, it looks AMAZING!!!!!!!!!!!! Must try!
Amazing! I made them last night for Matt and a friend. They were a huge success! Matt isn't a huge enchilada fan . . . but he is of yours.(= I think it's the whipped cream that gives them the superb flavor many enchiladas lack. Thank you!
im going to hopefully get this made tonight!
AMAZING!!!!!!!!!!!! Best enchiladas I've ever had!
I've made these like 3 times in the past 2 weeks 🙂 That GOOD
Can these be made ahead of time?
Absolutely! They’ll be extra gooie that way. 🙂 You can also make them and freeze them!
Anna
How long can I refrigerate? Can’t wait to make for a special dinner party this weekend. Do you have a good rice dish to go with these?