This was one of those recipes that I initially had no intention of blogging about, as it pretty much came together as I cooked.
Then I tasted the chicken filling and saw the tempting bubbling, cheesy finished product and it struck me that it would be cruel to keep this recipe from you.
How could I not share these creamy & comforting enchiladas with my dear readers?!
I think you’re going to love these.
John and I certainly did.
The filling is comprised of succulent poached & pulled chicken stirred into a flavorful mixture of sauteed onions, garlic, chopped green chiles, salsa, and spices. A bit of neufchatel cream cheese adds a gloriously thick consistency and rich flavor to the filling, which is stuffed into flour tortillas, smothered in a creamy enchilada sauce, and finished off with a scattering of cheese before being baked to gooey perfection.
A dollop of tangy Greek yogurt, a few sprigs of fresh cilantro, and an extra spoonful of salsa seal the deal.
All that’s missing is some guacamole!
Creamy Chicken Enchiladas
yields 3 large or 4 medium sized enchiladas
- 1 large skinless, boneless chicken breast (preferably organic)
- 1/2 Tbsp canola oil
- 1/2 cup chopped yellow or white onion (about 1 medium)
- 1 large garlic clove, minced
- 1 (4 oz) can chopped green chiles
- 1/2 cup salsa verde (tomatillo salsa, or other salsa of your choice), plus additional for serving
- 1 tsp ground cumin
- 1 tsp chipotle chile powder
- 1/4 tsp cayenne
- Kosher salt and freshly ground black pepper, to taste
- 2 oz (4 Tbsp) 1/3-less-fat neufchatel cream cheese, divided
- 3/4 cup enchilada sauce, homemade or store-bought
- 3 large (burrito-sized) or 4 medium flour tortillas
- canola oil cooking spray
- 1/2 – 3/4 cup freshly grated 50% reduced-fat cheese, such as monterey jack, cheddar, or pepperjack
- 2 Tbsp chopped fresh cilantro, for serving (optional)
- 2% plain Greek yogurt, for serving
- Preheat oven to 350°F.
- Fill a medium-sized pot three-quarters full with water; bring to a boil. Slide in the chicken breast, reduce heat to a simmer, and poach for 15 minutes, or until done. Drain water and let chicken cool in the pot for about 10 minutes. Shred chicken with two forks; set aside.
- Heat the oil in a medium skillet over medium heat. Add in the onions and cook, stirring frequently, until soft, 3-5 minutes. Add in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add in the shredded chicken, chopped chiles, salsa and spices. Stir and season to taste with salt and pepper. Reduce heat to low and stir in 1 oz (2 Tbsp) of the neufchatel, reserving the other 1 oz. Set aside.
- Pour the enchilada sauce into a small saucepan over low heat. When the sauce reaches a simmer, turn the heat off and whisk in the remaining 1 oz neufchatel until completely melted.
- Heat the tortillas in the microwave for 30 seconds, or until soft and pliable. Lay the tortillas out on a clean work surface.
- Divide the chicken mixture into 3 (if using large tortillas) or 4 (if using medium tortillas) equal portions. Spoon each portion onto the lower third of a tortilla. Roll each filled tortilla, burrito-style, tucking in the ends as you go.
- Lightly coat a baking dish with canola oil cooking spray. Spoon a few tablespoons of the creamy enchilada sauce over the bottom of the dish; spread evenly. Place all of the filled tortillas into the prepared dish. Cover with the remaining creamy enchilada sauce; top with cheese.
- Bake, uncovered, until enchiladas are hot and cheese is bubbling, about 20 minutes.
- Serve topped with any enchilada sauce remaining in the dish, extra salsa, cilantro, and Greek yogurt.