Creamy Chicken Enchiladas


4 boneless and skinless chicken breasts
1 tablespoon vegetable oil
1/2 an onion chopped into small pieces
2 minced garlic cloves
1 can of diced green chilies 4 ounces
1 can of red enchilada sauce 10 ounces
2 cups of Monterey Jack cheese shredded
8 eight-inch flour tortillas
1 package of cream cheese softened (8 ounces)

1/4 cup of sour cream.


Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish .

In a large pan, heat the vegetable oil over medium-high heat. Cook the chicken breasts until they are browned on both sides and fully cooked, which should take around 5 to 7 minutes per side. Once done, remove from heat and shred the chicken using two forks.

Add the chopped onion and minced garlic to the pan and cook until softened. Then, mix in the diced green chilies, red enchilada sauce, shredded Monterey Jack cheese, softened cream cheese, and sour cream. Stir until the cheese is melted and the mixture is well blended.

Spoon a portion of the chicken mixture onto each flour tortilla and roll them up. Place the rolled-up tortillas in the prepared baking dish, seam-side down.

Bake in the preheated oven for 20 to 25 minutes, or until the enchiladas are heated through and the edges are golden brown.

Let the dish cool for a few minutes before serving and garnish with your favorite toppings such as sour cream, avocado, and cilantro.

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