Creamy Chicken Enchiladas

I am never going to get tired of enchiladas.  Sorry.

Actually.  It's my blog...  Soooooo - not sorry.

If you've been hanging around long enough - you know that I don't mind taking a labour intensive recipe and cranking it out.  Generally to delicious results.

But lately - I've been really wanting to share with you some quick weeknight meals!  And enchiladas do NOT have to be a big deal.  They can be super-fast and something that you can whip up after work one night.

And this recipe fits the bill!  I actually think it takes longer to do the dishes (of which there aren't many), than it takes to make these enchiladas.

Before we get started - I recommend visiting Kevin and Amanda's website.  Their recipes are always great and they focus on quick weeknight meals.  Which, for a lot of us can be a difficult task - especially when we get into a rut.

Gather all your things.  

Yes.  There is cream in this recipe.  Clutch your arteries ladies and gents - there are 2 cups, yes TWO, of whipping cream in this recipes.

Sooooooo - super easy weeknight meal.  Not super easy on the waistline.  You can't have it all I suppose.  lol

To kick things off, melt the butter in a large skillet.

Then, chuck in a can of Rotel tomatoes.  At this time, I used a Save-On Foods generic brand of tomatoes with chilies and lime juice which was a lovely substitute, but this year (2019) grocery stores EVERYWHERE started carrying ACTUAL Rotel tomatoes.  Previously, these were only available in the States!

Fry it in the butter a bit, then chuck in the cubed up cream cheese.

Then the rotisserie chicken meat that you pulled apart.

And some cilantro!  You can leave this out as there's not too much, but it really does add something special.

Stir it all together.  Then divide the chicken mixture between 8 tortillas and spread down the center of each tortilla.

Like so.

Roll the tortillas up and place them seam side down in a 9 x 13 inch baking dish.

Like so.

Sprinkle with a WHOLE BUNCH of Monterey Jack Cheese.

Monterey Jack cheese is a must here.  It's an amazing melting cheese.  It's WAY different than Mozzarella.  I even use Monterey Jack on pizza!

Then, drizzle with two (yes, TWO) cups of cream.

(I see you clutching your pearls.  Yes.  You in the back - I see you!)

Then, you're going to cover those suckers up and bake them.  Then you're going to pull off the foil and bake a little longer until the top is golden.

These were SOOOOOO good.  (with all that cheese, cream cheese, and cream - how could they NOT be??)  And SOOOO easy.  

Honestly, if you're watching those calories, then this isn't the enchilada for you and I could probably point you in the direction of something easier on the waistline.  But if you have little tykes who are gearing up for some fierce hockey, or lacrosse, or any kind of sport that they happen to be playing - they will appreciate this hearty, delicious meal!  (I think lol)

I really loved this recipe!!!

Now - the recipe I made is totally different than what Kevin and Amanda have posted on their website.  I suspect that I made this and then in 2018, it was reposted with some changes.  I'm going to post the recipe as I made it above, but keep in mind that you can leave out the butter and the cilantro (that's what their recipe calls for now).  Don't sub out the cream.  It will probably end poorly.

Enjoy! - Heather

Creamy Chicken Enchiladas

2 Tablespoons butter

1 (10 ounce) can Rotel tomatoes and green chiles, drained

1 (8 ounce) package cream cheese

2 cups cooked, shredded chicken

1/3 cup chopped cilantro

8 8-inch flour tortillas

2 cups Monterey Jack cheese

2 cups heavy cream

1. Preheat oven to 350 degrees F.  Grease a 9 x 13 inch baking pan.
2. Melt the butter in a large pan over medium heat.  Add the drained tomatoes and fry 2 - 3 minutes.
3. Add the cream cheese and stir until melted.
4. Stir in the chicken and heat through
5. Stir in the cilantro.
6. Divide the chicken mixture evenly between the 8 tortillas and spread the mixture down the center of each tortilla.
7. Roll up each tortilla tightly and place seam side down in the prepared baking pan.
8. Sprinkle the Monterey Jack cheese over the top.
9. Pour the heavy cream over the top.
10. cover with aluminum foil and bake for 30 minutes.  Remove the foil and bake another 15 minutes, until the top is golden brown.

Source: Kevin and Amanda