Thursday, September 8, 2011

Creamy Chicken Enchiladas

     This recipe for Creamy Chicken Enchiladas is another quick and easy dinner, in the time it takes you to light your coals you can assemble this luscious and cheesy dish.  Heat the cream cheese, Rotel tomatoes and chicken, roll the tortillas, cover with whipping cream and bake.  Six burrito sized tortillas just fit in my 12 inch oven, use the taco sized ones if you want to squeeze them in your smaller oven.  I heated them with 10 coals in a ring around the bottom and 22 on the top.  Cut into one of these creamy, rich enchiladas and watch the cheese ooze onto your plate.

Creamy Chicken Enchiladas
1 10 oz. can Rotel Diced Tomatoes and Green Chilies, well drained
1 8 oz. package cream cheese, cut into cubes
3 cups diced, cooked chicken
6 flour tortillas
2 cups shredded Monterey Jack cheese
1 cup whipping cream
Chopped scallions for garnish

     Lightly oil or spray 12 inch dutch oven.
     Melt butter in large skillet over medium heat. 
     Add Rotel tomatoes and cook, stirring for several minutes.
     Add cream cheese and chicken; stir constantly until cheese has melted and mixture is smooth.  Remove from heat.
     Spoon 3-4 tablespoons of mixture onto each flour tortilla; roll up and place seam side down in bottom of dutch oven.
     Pour whipping cream evenly over tortillas.
     Bake at 350 degrees for 20-25 minutes.  Sprinkle with Monterey Jack cheese; cover and cook for 10 minutes more or until cheese has melted and enchiladas are cooked through.
     Garnish with chopped scallions.  Serves 3-6.

Pour cream over filled tortillas

Top with cheese during last 10 minutes of cooking time

Super creamy and loaded with cheese


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