Mexican Chicken Enchiladas Recipe

This is a very easy Mexican chicken enchiladas recipe. Chicken is combined with cream cheese, enchilada sauce and Colby Jack cheese before being stuffed into flour tortillas and baked for a tasty crispness and a wonderful tomato and melted cheese topping. Colby Jack cheese is a mixture of tasty Colby and smooth Monterey Jack cheeses, giving it a marbled look.

It is semi-hard and mild to mellow in flavor. It is very good to use in this chicken enchiladas recipe and in other boneless chicken recipes because it introduces two very different cheese flavors. This recipe serves two people, so you can double it up if there are more of you.

For more wonderful Mexican food try our sister sites dedicated to the taste of Mexico and finish it up with a wonderful Mexican Dessert.

Creamy Chicken Enchiladas

Ingredients -

2 whole chicken breasts, boneless and skinless
6 small flour tortillas
10 oz enchilada sauce
8 oz cream cheese, at room temperature
2 cups shredded Colby Jack cheese

Preparation:

Poach the chicken in water and let it cool.

Shred it, using a fork.

Preheat the oven to 350 degrees F.

Combine half the enchilada sauce with the cream cheese, then stir in the chicken and half the Colby Jack cheese.

Put enough of the remaining enchilada sauce in an ovenproof pan to cover the bottom.

Spoon the chicken mixture on to the tortillas, rolling them up and leaving the ends open.

Put them in the ovenproof pan, over the layer of enchilada sauce.

Drizzle the rest of the sauce over the top and sprinkle the rest of the cheese over the enchiladas.

Cover them with aluminum foil and bake for 25 minutes.

Serve these creamy chicken enchiladas with Spanish rice and refried beans.

(Serves 6)

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Photo Description:

A Picture of a traditional Mexican inspired recipe for Creamy Chicken Enchiladas featuring three different cheeses for an incredible creamy and rich cheesy dinner Mexican style.