This creamy chicken enchiladas recipe comes from an old roommate. Amanda was such a fun roommate to have. We did all kinds of goofy stuff together. Beyond the laughter and fun, I took away from that friendship this enchilada recipe. No calories are spared on this one. This is a tasty recipe. It does have a more mild flavor, however, so I would definitely serve it with a spicy salsa to add the kick that makes Mexican food pop. It could also be the perfect enchilada recipe for those who enjoy more mild flavors or are just being introduced to Mexican flavors. It is a very child-friendly enchilada recipe too. My two kids who will actually try new things really loved it. I have frozen this recipe too. When freezing or delivering this meal to others who will be cooking it for themselves (moms with new babies, people going through hard times, family member sick or in the hospital, etc.), I like to provide the cream and Aneheim pepper sauce on the side to pour over immediately before baking so that the dish doesn’t go soggy.I often will make this recipe in two 9×9 baking pans and freeze one of them for later. I hope you enjoy the ooey gooey goodness of this creamy enchilada dish.
Creamy Chicken Enchiladas
5 Boneless chicken breasts, chopped
1 cup chicken broth
1 1/2 lbs Mexican blend cheese
1 small heavy cream (1 pint)
2 Anaheim peppers, seeded and chopped
Cook chicken in broth. Put a bit of chicken and cheese in each tortilla. Reserve half of the cheese for the top. Roll up the tortillas. Brush the top with the left over check broth. Place all rolled tortillas in a 9×13 baking dish. Cover with remaining cheese. Mix cream and peppers together in a blender until just combined. Don’t over mix, as the cream will turn too thick to pour. Pour the cream mixture over enchiladas. Bake at 350 for 45 minutes.
Here are all the stages of preparing so you can see the process and easier estimate how much filling to put inside each roll: