I already have a delicious enchilada recipe on here, but I am not against trying out new things. Think of it as being similar to buying a new pair of shoes. This particular recipe is a lot different than the first enchilada recipe. The original one is seasoned chicken with a spicy sauce & cheese then followed by more sauce & cheese. This is the creamy version, you use cream cheese in the filling and then load the top with some heavy cream and cheese.
The other difference is that this is a much quicker version. It came together in no time, the longest part was waiting for the whole dish to cook. I had prepared even further by cooking the chicken beforehand over the weekend. It is not necessarily the best dish for your thighs, but if you can handle splurging for one night I don’t think you will be disappointed. I love to cook Mexican and I honestly can’t decide which of these enchiladas is better. Guess it will depend on my mood.
I will be making my first enchilada recipe that I posted for dinner on Thursday for Cinco de Mayo. If you need some ideas on celebrating Cinco de Mayo later this week, here are some other Mexican inspired dishes, I wish I could make them all for dinner. Enjoy!
- 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.