Creamy Chicken Enchiladas

Thursday 8 August 2013

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As you probably know by now we like to feed the missionaries from our church once a month.  As we have two sets here, that is two missionary dinners a month.  I love feeding the missionaries, and always try to cook them something that they might be missing from home.  I figure they get enough roast dinners . . . 

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Today as they are two Utah boys, I decided to make them a Mexican meal.  Enchiladas.   I love enchiladas.  I've been making them since my kids were growing up, from an old recipe that I found in a Sunset Cookbook.  It was simple and didn't require anything fancy or out of the ordinary.  Today I thought I would stretch my wings a little bit and do something  a tad bit different.

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I found a recipe on Buns In My Oven which looked nice for Cream Cheese Chicken Enchiladas.  It looked pretty good.  I had to improvise a bit as we don't get the canned green chilies over here, but it all worked out.  I just used fresh green chilies, which I trimmed, de-seeded and chopped fine.  (Wear gloves and don't rub your eyes!)

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I liked that it had corn in the filling and a rich mixture of cream cheese and sour cream, which would help to cut the spiciness of the enchilada sauce.  I am not sure if the enchilada sauce over here is the same as the enchilada sauce in America or not, but the one over here is really spicy!

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They turned out pretty nice.   Todd didn't complain too much and the younguns loved them.  I served them with Mexican rice and a salad on the side, plus bowls of extra spring onions, sour cream and sliced black olives.  They aren't quite as tasty as the ones I made the whole time my kiddos were growing up, but they were well received.

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*Creamy Chicken Enchiladas*
Serves 4 (hearty eaters!)
Delicious Mexican dish with a bit of a snap to it.   Cheesy and loaded with chicken!  Scrummo! 

5 ounces cream cheese at room temperature
60ml of dairy sour cream (1/4 cup)
10 ounces enchilada sauce (I used Discovery and I used about a jar and a half)
4 ounces shredded strong cheddar cheese (1 cup)
4 ounces shredded Monterrey Jack cheese (1 cup)
2 cups cooked shredded chicken
1 small can of sweet corn, drained (1 cup)
2 green chilies, deseeded and trimmed, finely chopped (wear gloves)
1/2 tsp mild chili powder
1/4 tsp ground cumin
fine sea salt and freshly ground black pepper
4 spring onions, finely sliced (Divided)
8 (8-inch) flour tortillas  
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Preheat the oven to 160*C/325*F/ gas mark 3.  Lightly spray a 9 by 13 inch baking dish with cooking spray.  Set aside. 

Cream together the cream cheese, sour cream and half of the enchilada sauce.   Stir in 1/2 of each kind of cheese.  Mix together the chicken, green chilies, spices, seasoning and half of the spring onions.   Stir this into the cheese mixture.    

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Spread half of the remaining enchilada sauce on the bottom of the dish.  Spoon the filling into the centre of each tortilla, dividing it equally.  Roll up tightly to cover the filling and place, seam side down, into the baking dish.  Pour the remaining enchilada sauce over top.  Sprinkle with the remainder of the cheese.  Bake for 20 to 25 minutes, until hot and bubbly and heated through.  Sprinkle with the remaining spring onions and serve.
I like to serve this with sour cream and chopped black olives, but that's just me.  You can do what you want to do!


  1. You could have used jalapeno peppers in a jar. I could always find them at Tesco. I think Discovery has them too but the brand I got was El Paso. In my experience, the enchilada sauce & salsas used a sweeter chili, almost akin to a paprika, that is used in more Indian cooking. For chicken enchiladas I've usually seen a more cream or white sauce used rather than the red enchilada sauce but I suppose it's a matter of taste. How did the boys like them?

  2. They loved them Janet. Oddly the recipe I got from all those years ago in the Sunset cookbook used tinned tomatoes as well, so was a red sauce too.

  3. Looks like the sort of thing my lot will enjoy. I will give it a go.

  4. Your Receipe looks so very delicious....its hard to fix a casserole like that when its just one person and I don't have very much room in my freezer either so I can't freeze any left overs. I could make a small portion of this too. I just may have to try this one cause it looks awfully good by your photos.

  5. Linda, most of the time there are only the two of us. I normally freeze smaller portions for us to have at a later date. For these I would make the enchilada filling and roll it up in the tortillas, and then wrap each filled tortilla separately, then place all the wrapped tortillas into a plastic container or larger zip lock bag and freeze them without the sauce. Then you could just take them out as you want them! Sounds like a plan!

  6. these enchiladas look really good Marie!! love them! send you huggsss!

  7. I think this looks great - to bad I don't have them already made for dinner tonight!!!

  8. Yum yum YUM!! I'm on a serious Mexican kick lately, I could eat it every day. The Geologist is a bit tired of it. Enchiladas are my favorite!! Especially with a creamy chicken filling!! Pinning this one for later, absolutely! They look soooo good, wish I could have come over for dinner too. Mmm, mouthwatering... :)

  9. This was great. I learned about Mexican flavours from you and both really love that spicy hit combined with freshness and creamy elements to balance it all out.

    These were very easy to make. I used jalapeno instead of the green chilli and an improvised enchilada sauce as they don't sell that ready made here, but everything else was the same. They are quite delicious and like you served them with rice, salad and extra toppings on the side. Very hearty and thoroughly enjoyed by both of us.


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