Creamy Green Enchiladas

June 24, 2013

Creamy Green Enchiladas | http://laurassweetspot.com

I’m a little hyped up right now. Hyped up on stress. You ever been that way? UGH! I feel like I have a thousand things to do and my mind is going a mile a minute.


Creamy Green Enchiladas | http://laurassweetspot.com

Poor Dave was off from work today and I don’t feel like I even said one word to him. I was running around like a crazy person all day- cleaning, feeding kids, cooking, cleaning, feeding kids, baking, blogging…. BAH. He might as well of been at work for all the time I spent with him. No loving wife points today.

Creamy Green Enchiladas | http://laurassweetspot.com

Speaking of Dave though- he LOVED these enchiladas. You’re going to need me to explain to you why that is so significant. He hates creamy things. Dishes that are cheesy, creamy, mushed together in any way, he avoids at all costs. I’ve been forcing him to try all the dishes I make though, despite their degree of creaminess. And my jaw almost dropped when he told me how delicious he thought these were. I was totally expecting a refusal.

Creamy Green Enchiladas | http://laurassweetspot.com

I, of course, had no problem with the lovely amounts of cream cheese and melted cheese in these… I dove right in.

Creamy Green Enchiladas | http://laurassweetspot.com

And you should probably too.

Creamy Green Enchiladas | http://laurassweetspot.com

But whatever you do, do not use Mission Tortillas! I used them and they all cracked when I rolled them up. Annoying.

Creamy Green Enchiladas
Serves: 8
  • 1 Tb oil
  • ½ cup onion, diced
  • 1½ lbs chicken breasts, cooked and shredded
  • 4 ounces diced green chilies
  • 8 ounces (1 block) cream cheese, softened
  • 3 cups (24 ounces) green enchilada sauce
  • 12 -14 white corn tortillas (small size)
  • 8 ounces Monterey Jack cheese, shredded
  1. Preheat oven to 350°F.
  2. Heat oil in medium sauté pan over medium-heat high; cook the diced onion until tender, about 7 minutes.
  3. Prepare a 9-by-13-inch dish by placing ¼ cup enchilada sauce in bottom. Spread with spatula.
  4. In a large bowl, combine onions, shredded chicken, green chili's, cream cheese, ½ cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
  5. Spoon ⅓ cup mixture evenly into corn tortillas and roll up; place tortilla seam side down in pan; repeat with remaining mixture, lining tortillas up next to one another.
  6. Pour remaining enchilada sauce over rolled tortillas.
  7. Sprinkle remaining shredded cheese on top and cover with aluminum foil.
  8. Bake for 40 minutes.
  9. Remove from oven. Let sit 10 minutes before serving.

Adapted from Food.com 


{ 6 comments… read them below or add one }

Mercedes June 25, 2013 at 1:47 pm

I want these for dinner tonight! They look perfectly delicious!


lmachell June 26, 2013 at 8:35 pm

Thanks Mercedes!


Michelle August 30, 2013 at 7:01 pm

What brand of enchilada sauce and tortillas did you use…or recommend? I’m going to add this to my Dinner planner!


lmachell September 8, 2013 at 8:04 pm

Not mission tortillas! I hated those. Enchilada sauce? I usually get ortega I think… not sure. It comes in a yellow can in the mexican food section. But if you can, try to find one without corn syrup or anything.


Noelia October 2, 2013 at 11:01 am

I absolutely loved these!!! and so did my bf! they were delicious! so creamy, so cheesy, with a little kick! how can anyone not love them!!

Thanks for sharing!!


Laura January 29, 2014 at 6:02 pm

Could you use greek yogurt instead of cream cheese to make it healthier?


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