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  • Writer's pictureLinda Thomson

Mixing Bowl: Recipes

-An Invitation to Your Table is an Invitation to the Lord's Table-

Cream Cheese Chicken Enchiladas

With spring occasions, celebrations or maybe a quiet night in, I thought you'd like my go to easy recipe for Cream Cheese Chicken Enchiladas.   This quick and easy enchilada recipe comes from Amy Nelson Hannon's book Love Welcome Serve: Recipes that Gather & Give.  She shares, "You know the Bible verse that says, "To everything there is a season" well, for every season, there is a pan of chicken enchiladas: small groups, company comin', new baby, Sunday supper... Not that we need a reason to gather but these enchiladas are delicious!

Cream Cheese Chicken Enchiladas


3 boneless, skinless chicken breasts, cooked and shredded

1 Tablespoon butter

1 teaspoon vegetable oil

1 medium yellow onion, chopped

2 (4.5 -ounce) cans chopped green chilies

1 (8-ounce) package cream cheese

2 teaspoons ground cumin

1/2 teaspoon salt

3 Tablespoons juice from jarred jalapenos

2 cups shredded cheddar cheese

2 cups shredded Monterey jack cheese

10-large flour tortillas

2- cups heavy cream


Chili powder

Optional toppings: chopped fresh cilantro, salsa, sour cream, sliced avocado, sliced cherry tomatoes.


  1. Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking dish.

  2. In a large skillet or a deep saucepan, heat the butter and oil over medium heat. Add the onion and saute until translucent. Add the green chilies with their juice and saute for 1-2 minutes.

  3. Turn the heat down to medium-low; add the cream cheese and stir until melted. Stir in the shredded chicken. Add the cumin, salt and jalapeno juice. Stir well; taste for salt and add more if needed.

  4. Pour the mixture into a large bowl. Allow it to cool for a few minutes, then add 1 1/2 cups of each cheese, reserving 1/2 cup of each for later. Stir well to combine.

  5. Spread each tortilla with the chicken-cheese mixture, roll up, and line them up in the prepared baking dish. Then pour the heavy cream over the enchiladas, sprinkle the remaining 1/2 cup of each cheese over them, and shake a little paprika and chili powder over the top.

  6. Cover the baking dish with aluminum foil and bake for 30 minutes; remove the foil and bake uncovered for another 20 minutes. Turn up the heat to 375 degrees and bake uncovered for 10 minutes or so, until bubbly and beginning to brown on top.

  7. Let stand for 10 minutes before serving with your favorite toppings.

What to Serve With This:

Delicious sides - Grilled corn salad, Mexican rice, fresh corn, refried beans, seasonal fruit

Garnishes - lime wedges, guacamole, sour cream, extra cheese, cherry tomatoes, cilantro


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