Creamy Chicken Enchiladas

Indulge in a fiesta of flavors with these creamy chicken enchiladas, a mouthwatering dish that promises to delight your taste buds and warm your soul. Tender chicken, seasoned to perfection, is enveloped in soft tortillas and smothered in a luscious blanket of creamy sauce, creating a harmonious blend of comfort and spice. With each bite, you’ll savor the bold flavors of Mexican cuisine, as tangy salsa, gooey cheese, and fragrant spices come together in a symphony of deliciousness. Whether served as a family dinner or a crowd-pleasing party dish, these enchiladas are sure to become a beloved favorite, inviting seconds and smiles all around the table.


  • 1 Tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 (4-ounce) can chopped green chilies, drained
  • 8 ounces cream cheese, chopped, softened
  • 3-1/2 cups chopped cooked chicken breasts
  • 8 (8-inch) flour tortillas
  • 16 ounces Monterey Jack cheese, shredded
  • 2 cups heavy cream



Melt the butter in a large skillet over medium heat.  Add the onion.  Saute for 5 minutes.  Add the green chilies.  Saute for 1 minute.  Stir in the cream cheese and chicken.  Cook until the cream cheese melts, stirring constantly.  Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla.  Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish.  Sprinkle with Monterey Jack cheese.  Drizzle with the heavy cream.  Bake at 350 degrees for 45 minutes.

NOTE:  To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES:  4 or 5

This recipe originally appeared on

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