For a spicier kick, add a pinch of cayenne pepper to the cream cheese sauce. If the cream cheese sauce is too thick, add a little more milk or chicken broth to thin it out. To prevent tortillas from tearing, make sure they are warmed sufficiently before filling and rolling. For a richer flavor, use a high-quality Mexican cheese blend such as Monterey Jack, Cheddar, and Queso Quesadilla. Enchiladas can be assembled ahead of time and refrigerated. Add 10-15 minutes to the baking time if baking from cold.
Linda's Enchiladas (Revised)
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS15
Elevate your enchilada game with this creamy, cheesy, and utterly satisfying rendition. Tender shredded chicken meets a luscious cream cheese sauce, all embraced by warm tortillas and a vibrant green enchilada sauce. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol172 mg
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Fiber4 g
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Protein35 g
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Saturated Fat30 g
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Sodium815 mg
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Sugar2 g
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Fat52 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPoach the Chicken: In a large skillet, place the chicken breasts and cover with water. Add Parmesan cheese and 2 minced cloves of garlic. Bring to a boil, then reduce heat and simmer until chicken is cooked through (about 28 minutes). Reserve 1/2 cup of the cooking liquid. Shred chicken with two forks and set aside.
02
StepPrepare the Cream Cheese Sauce: In a pot, combine the chopped onion, green chile peppers, and remaining 1 minced clove of garlic. Add cream cheese and 1 cup of the Mexican cheese blend. Cook over medium heat, stirring constantly, until the cream cheese is melted and smooth (3-4 minutes). Gradually whisk in the reserved 1/2 cup of chicken cooking liquid until the sauce is uniform. Remove from heat and stir in the shredded chicken.
03
StepPreheat and Warm Tortillas: Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium-low heat. Lightly warm the tortillas, one at a time, for about 30 seconds per side, until pliable.
04
StepAssemble the Enchiladas: Spoon 1-2 tablespoons of the cream cheese-chicken mixture down the center of each warmed tortilla. Roll up the tortilla tightly.
05
StepLayer and Sauce: Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange the filled tortillas seam-down in the dish. Pour the remaining enchilada sauce evenly over the tortillas.
06
StepTop and Bake: In a bowl, whisk together the sour cream and milk until smooth and easily pourable. Pour the sour cream mixture over the enchiladas, then sprinkle with the remaining Mexican cheese blend.
07
StepBake: Bake in the preheated oven until heated through and the cheese is melted and bubbly (20-25 minutes).
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Marquis Metz
Jun 21, 2025These were a hit at my potluck! Everyone raved about the creamy filling.
Moshe Kozey
Jun 17, 2025I've made these several times now, and they're always a crowd-pleaser. I like to add a little bit of jalapeño to the sauce for some extra heat.
Jerod Cummerata
Jun 8, 2025This recipe is so easy to customize. I've tried it with different cheeses and sauces, and it always turns out great.
Nickolas Gutkowski
May 31, 2025This is the best enchilada recipe I've ever tried!
Demond Gleason
May 14, 2025The sour cream topping is a game-changer! It adds such a nice tanginess to the dish.