Michelle’s Simple Chicken Enchiladas

creamy chicken enchiladasI love enchiladas, but enchiladas can be somewhat complicated to make. Recently, while I was standing by the tortillas in my local grocery store,  I ran into Michelle, a friend of mine from church.  After a few minutes’ discussion, she and I realized that we were both making chicken enchiladas for dinner that night,  so we shared recipes.  I was shocked to discover that her recipe was composed from only 5 ingredients and that she didn’t use enchilada sauce.

I was intrigued,  so I made her enchiladas for dinner that night and they were a success.  Here is her top secret recipe.

First, cook 2 pounds of chicken meat.  Michelle just throws boneless and skinless chicken breasts on the grill and then chops them up.  I opted to use leftover cooked chicken that I removed from the bones and shredded.

Blue Canon Pictures 1579Mix your chicken meat with a 12-16 ounce jar of medium salsa.  Michelle swears by La Victoria, but I tend to use what I have on hand.  The salsa needs to be at least medium heat.

chicken and salsa mixture is spooned into corn tortillas

Once the salsa and chicken are mixed together,  fill corn tortillas with the mixture.

Frist rolled enchilada added to the panRoll them up and place them seam side down in a lightly greased 9 x 13 pan. Squeeze them together to fit as many enchiladas as you can into the pan.

Baking pan filled with rolled enchiladas.Once that pan is full, pour a quart of cream over top of the enchiladas and top with shredded cheese.

Enchiladas topped with cream and shredded cheese.Bake at 350 degrees for 20 – 30 minutes until cheese is melted and cream is bubbly.

Chicken enchiladas ready for ovenAllow to set for 5 minutes before serving.

Enchiladas fresh from the ovenThese enchiladas are definitely NOT a diet food, but they are definitely delicious.   Give them a try.  You’ll be glad you did.

Michelle's Simple Chicken Enchiladas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
Rich and creamy chicken enchiladas are easy to b put together.
  • 2 pounds cooked chicken, chopped or shredded
  • 1 16 ounce jar medium salsa
  • 1 quart heavy cream
  • 1 dozen corn tortillas
  • 8 ounces shredded cheese, Jack, cheddar, etc
  1. Chop or shred cooked chicken
  2. Mix chicken with Salsa
  3. Spoon chicken mixture into tortillas and roll up, placing them seem side down in 9x13 baking pan.
  4. Once pan is full, pour cream over enchiladas
  5. Top with shredded cheese
  6. Bake for 20-30 minutes until cheese is melted and cream is bubbly.
  7. Let stand 5 - 10 minutes before serving


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