Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)

Looking for a reason to party? Southern style? This is a twist on a classic latin dish.

This baked enchilada dish has graced my table many times over the years. It’s a perfect crowd pleasing dish.  The filling can be prepared in advance, and the enchiladas can be put together a couple of hours before baking. It’s easy, delicious and always gets rave reviews.

Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)
Makes 20-24 enchiladas
Recipe from Paula Deen

Ingredients:
4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded
One 8-ounce package cream cheese, at room temperature
One 10.75-ounce can condensed cream of chicken soup
Two 4-ounce cans diced green chilies, with juice
6 green onions, chopped, including green tops
20-24 four tortillas (7-inch diameter)
Two 10-ounce cans enchilada sauce
2 cups (1/2 pound) grated Monterey Jack cheese
4 cups (1 pound) grated sharp cheddar cheese
Sour cream, for garnish
Shredded lettuce, for garnish
Diced tomatoes, for garnish
Salsa, store-bought or homemade, for garnish
Directions:
1.  Preheat the oven to 250 Degrees F.  Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray.
2.  Combine the chicken, cream cheese, soup, chilies, and green onions.  Spoon 2 tablespoons of this mixture onto each tortilla and roll up.
3.  Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom.  Place the enchiladas side by side on top of the sauce.  When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas.  Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles.
4.  Cover the dishes with foil and bake for 30 minutes.  Uncover and bake for 10 more minutes.  To serve, cut between the enchiladas and serve from the dish.  Have bowls of sour cream, shredded lettuce, diced tomatoes, and salsa, for garnish.
Enjoy!

56 thoughts on “Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)

  1. Yum, I love the addition of cream cheese. I wasn't surprised when I saw it is a Paula Deen recipe. This make ahead dish will be perfect over the holidays.

    Like

  2. We all love enchiladas in my home. I will definitely try these. They sound cheesy and delicious. I love that they can be made ahead and that the recipe makes a lot:)

    Like

  3. This looks good enough to eat!!! You should go into food photography. That photo of the enchiladas is beautiful. Not even a burnt smudge of sauce around the edges. The cream cheese is a wonderful addition. This is a recipe that's worth a try.

    Like

  4. Yes ma'am–this looks and sounds delicious! And I have the same baking dish. I'm hungry for Mexican after watching \”Check Please\” about dining in Chicago last evening. One of the restaurants was Mexican and I honestly wanted to stick something like your dish in the oven at 10 p.m.!Best,Bonnie

    Like

  5. Dang, those look good and a great idea for a crowd, Velva! Leave it to Paula Deen to come up with cream cheese enchiladas, right? I love eating heavier Mexican dishes with loads of shredded iceberg lettuce, it really freshens and lightens it all up! Dee lish!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s