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Chicken Enchiladas {Or, Engagement Enchiladas, as I Like to Call Them}

Melissa Beene Ford/ Cooking

 

Engagement Enchiladas 1100

I’m about to share with you my favorite dinner recipe of all time.

It’s not my own, though I wish I could claim credit for it; my friend Ashley brought me a pan of these chicken enchiladas during a time that I just NEEDED a pan of cheesy goodness brought to my house, at which point I stalked her ruthlessly until she gave me the recipe. But I’ve rolled so many of these enchiladas that I could make them in my sleep, so I think it’s totally fair to claim this as my own go-to recipe if ever there’s a potluck dinner at the church, or someone has a baby or a tragedy or for any other reason needs a pan of cheesy goodness delivered to their house. THIS is the ultimate special occasion recipe, perfect for all times and all people.

I’ve heard rumors that people have birthed babies JUST SO I’d bring them chicken enchiladas, but I can’t prove that. It would be worth it, though, is all I’m saying.

The best chicken enchiladas recipe ever.

For me personally… these enchiladas have had a profound impact on my love life.

I’ve had actual marriage proposals because of these enchiladas.

{At least that’s how I remember it but I can’t get bogged down in facts right now.}

If you’re in dire need of catching your own The One, or taking your relationship to the next level, or just bettering your life in all possible ways… make these today. You won’t regret it.

Disclaimer: Your own results may vary.

~~~~~

Here’s what you’ll need: shredded cooked chicken; an onion; a can of green chiles {and not jalapenos… those darn cans look too much alike}; cream cheese; olive oil; cheddar/jack cheese; and tortillas. And heavy cream.  Good fats, you know…

 
Chicken enchiladas recipe ingredients

Grate your own cheese because I said so. None of that pre-shredded cheese in our kitchen… what are those little white dots on shredded cheese, exactly?

Grated cheese for chicken enchiladas

Dice your onion, the finer the better. I’m not even embarrassed to say Pioneer Woman taught me how to chop an onion. 

How to chop an onion for chicken enchiladas

Then go throw your onion scraps in your compost bin. Just doing my part to save the planet. You’re welcome, planet.

chopped onion

Brown your onions in a little olive oil. Hopefully your onions are diced smaller and prettier than mine… I was in a hurry, OK? Get off my back!  But this is where the psychology of man-catching begins: the smell of onions cooking is an aphrodisiac.

{I don’t know that for sure but I can’t get bogged down in facts right now.}

After your onions are brown, remove them from heat and add the cream cheese while the skillet is still hot.

Sauteeing onions and cream cheese for chicken enchiladas

Then add your cooked chicken and your green chiles {and not jalapenos… unless, of course, you just want to}.

Shredded chicken for enchiladas

Stir it all around until it’s mixed evenly. MMMM. Resist the urge to eat this right out of the skillet…

Shredded chicken for enchiladas recipe

Because you’re gonna want to eat the finished product. Trust me. Spread a couple of tablespoons of chicken mixture on a tortilla. I like to use my Pampered Chef scoop. Repeat about 20 times, depending on the size of the crowd you’re feeding… *I only make about half for our family, then freeze the chicken mixture for another time, but that’s just me.

Chicken enchiladas on flour tortillas

Line your rolled-up filled tortillas in a pan and … here’s where it gets good… pour on the cream. Really saturate those babies.

Chicken enchiladas with creamy white sauce

Then add the grated cheese on top.

Chicken enchiladas topped with cheese

Lay it on….

Cheesy white chicken enchiladas

Thick.

Cheesy chicken enchiladas

Cover with foil and bake at 350* for 25 minutes.

Homemade chicken enchiladas

Just promise me that if you get an engagement out of this, you’ll report back to me. I’m gonna want to be a bridesmaid.

[yumprint-recipe id=’4′]Pin this recipe for later:

Engagement Enchiladas

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Comments

  1. thecoffeecottage says

    June 19, 2012 at 3:42 pm

    Copied, pasted and printed out to make for dinner tonight. You might be several hundred miles away, but even I could here the bossy tone in your 'voice' and I wouldn't dare not to make them straight away.

    Reply
  2. Melissa from the Blue House says

    June 19, 2012 at 3:55 pm

     Well ok… but I can't be held responsible for any passion that ensues. You already have five kids. Maybe you should serve these to your husband with caution…

    Reply
  3. Patrick and Emily says

    June 19, 2012 at 4:08 pm

    Yum!ooking in the cabinet to see what I need. This is dinner tonight. You sold me with the cream and cream cheese. I am not a mexican food eater. But this… Ohhh

    Reply
  4. Patrick and Emily says

    June 19, 2012 at 4:09 pm

    Yum!ooking in the cabinet to see what I need. This is dinner tonight. You sold me with the cream and cream cheese. I am not a mexican food eater. But this… Ohhh

    Reply
  5. thecoffeecottage says

    June 19, 2012 at 4:14 pm

     Perfect. He ran out of little blue pills last week.

    Reply
  6. Michael Taylor says

    June 19, 2012 at 4:41 pm

    Mmmmm! I know what I'm having for lunch! Can you come home early today? 😀

    Reply
  7. Melissa from the Blue House says

    June 19, 2012 at 5:09 pm

    See? These chicken enchiladas got ALL the power…

    Reply
  8. Lysa Mclaren says

    June 19, 2012 at 7:30 pm

    I plan on making them tomorrow night for dinner!  Yummy!

    Reply
  9. Georgia The Comfort of Cooking says

    June 19, 2012 at 8:08 pm

    Holy moly! I don't know if I should make these right away or wait until I want a major change in my life to take place, haha! Truly scrumptious look enchiladas, Melissa. No wonder all those amazing things happened on account of this delicious dish!

    Reply
  10. Trudy Lynn says

    June 19, 2012 at 10:16 pm

    If you have a compost pile, that's a better use than throwing them away.  HOWEVER, I save all my onion scraps (outer peels, too!) to put in the pot when I make broth.  I keep a container or bag in the freezer for dumping all sorts of veggie peels and scraps (not potato, though), and save them up.

    Reply
  11. Melissa from the Blue House says

    June 19, 2012 at 10:51 pm

    Good idea!

    Reply
  12. Melissa from the Blue House says

    June 19, 2012 at 10:51 pm

    No kidding! I give the enchiladas ALL the credit! 😉

    Reply
  13. Melissa from the Blue House says

    June 19, 2012 at 10:52 pm

    Yay! Let me know how they turn out, Lysa!

    Reply
  14. Manic Mom says

    June 20, 2012 at 2:04 am

    That looks so yummy I could cry!!! Can't wait to try them out, baby #4 here we go!!!!  🙂

    Reply
  15. Melissa from the Blue House says

    June 20, 2012 at 2:14 am

    LOL. I'm tellin' ya… these enchiladas have wonder-working powers!! 🙂 Good luck!

    Reply
  16. Marlager says

    June 20, 2012 at 3:54 pm

    OH WOW!   I can't stop thinking about those! Maybe b/c I'm on a diet. You have the best recipes! Did I ever tell you that your Mexican Rice is Reese's favorite! She is always asking me to make "Mrs. Melissa's" rice!!!! You are the *BEST*!!! Maybe I'll have another baby so you'll bring me some………LOL!

    Reply
  17. Melissa from the Blue House says

    June 20, 2012 at 9:22 pm

    These would be so good with that rice!! I'll bring you some enchiladas even if you don't have a baby; we'll call it a housewarming meal a year later… BUT it would be SO FUN if you'd have a baby right now so our little ones could play; and you have built-in babysitters you know!! Think about it… 

    Reply
  18. Victoria Philio says

    June 21, 2012 at 10:03 pm

    Making these right now. Had to keep hubby from eating all the stuffing while I was spooning them into the tortillas. Can hardly wait for the timer to go off.  🙂

    Reply
  19. Debbie C says

    December 4, 2012 at 12:44 am

    Wonder what would happen if you used corn tortillas…since the texture is different…I just have to have my enchiladas in corn tortillas!lol

    Reply
  20. melissa majorowski says

    June 13, 2013 at 3:30 am

    i make these very similarly except instead of cream i use green enchalada sauce…delicious<br />

    Reply
  21. melissa majorowski says

    June 13, 2013 at 3:30 am

    i make these very similarly except instead of cream i use green enchalada sauce…delicious<br />

    Reply

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About Me


Hey there... I'm Melissa! Texas girl. Mom to three + one goldendoodle. Believer. Old house fanatic. Creating a happy + healthy home with purpose is my passion. I'm so glad you're here!

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