Chicken Enchiladas

1Everyone in our family loves these Chicken Enchiladas!  On the inside, they are filled with shredded chicken, red enchilada sauce and green chilies. Then they are topped with creamy Monterey Jack cheese sauce. Very simple but delicious!


  • 4 chicken breasts, cooked and shredded
    1 10 oz can red enchilada sauce
    4 oz can green chilies, chopped
    2 1/2 cups heavy whipping cream*
    8 oz Monterey Jack cheese shredded (2 cups)
    10 flour tortillas 8"


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine cooked chicken, enchilada sauce, and green chilies.
  3. Place mixture in tortillas and roll.
  4. Place seam side down in a 9" x 13" baking dish.
  5. Pour heavy whipping cream over the top of enchiladas.
  6. Bake uncovered for 35 minutes. Add cheese and continue to cook for another 10 minutes until cheese is bubbly. Total cook time approximately 45 minutes.
  7. Allow the enchiladas to sit for a few minutes before serving to allow the sauce to thicken.


- If the enchiladas start to brown before adding the cheese, tent the baking dish with lightly greased tin foil to stop further browning.

- If the sauce is too thin, continue to cook for a little longer and then allow to sit for a few minutes before serving. I have made these one time and the sauce was a little too runny for my liking.


* To reduce the calories, I have used a mixture of 2 1/2 cups of half & half and whisked in 2 tablespoons of corn starch. No one in the family noticed a difference.


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