Indulge in these creamy, cheesy chicken enchiladas made with corn tortillas, chicken, and a rich cream cheese filling. Perfect for any occasion!
Tom’s Creamy Chicken Enchiladas
Indulge in these creamy, cheesy chicken enchiladas made with corn tortillas, chicken, and a rich cream cheese filling. Perfect for any occasion!
Equipment
- Frying pan
- Paper towels
- 9 x 13 inch baking dish
- oven
Ingredients
- 12 corn tortillas
- Salad oil for frying
- ⅔ cup whipping cream
- 2 cups shredded Jack cheese
- 2 large onions chopped
- 2 tbsp butter
- 2 cups diced cooked chicken or turkey
- ½ cup sweet red peppers or pimento diced
- 2 small 3 oz each packages cream cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat salad oil in a frying pan over medium heat.
- Fry the corn tortillas one at a time until they are just pliable.
- Drain the tortillas on paper towels.
- In a separate pan, melt the butter over medium heat and sauté the chopped onions until they are limp.
- In a mixing bowl, combine the sautéed onions, diced chicken or turkey, diced red peppers or pimento, and cream cheese.
- Mix lightly and add salt to taste.
- Spoon approximately ⅓ cup of the filling into each tortilla, then roll them up and place them seam side down in a 9 x 13-inch baking dish side by side.
- Moisten the tops of the tortillas with the whipping cream.
- Sprinkle the shredded Jack cheese evenly over the top of the enchiladas.
- Bake uncovered in the preheated oven for 20 minutes, or until heated through and the cheese is melted and bubbly.
- Serve with lime wedges for squeezing over each serving.
Notes & Wine Advice
Serving Tip:
Serve with a fresh salad or Mexican rice for a complete meal.
Wine Advice:
Pair these creamy enchiladas with a light and crisp white wine like Sauvignon Blanc or a fruity, slightly sweet Riesling. These wines will balance the rich creaminess of the dish and enhance its mild flavors.
Nutrition values
Calories: 420 kcal | Carbohydrates: 36 g | Protein: 20 g | Fat: 24 g | Sugar: 5 g