Cream Cheese Chicken Enchiladas

A lot of folk were really interested when I made Rich’s mom’s Chicken Enchilada recipe so, when we were going to have a couple of friends over for Sunday dinner, I thought I might try another variation – this one from the nice folk at Taste of Home – for creamy chicken enchiladas.

Yeh, there’s still cream o’ chicken soup and sour cream, but this version makes the chicken filling with cream cheese, which, I gotta confess, is pretty darned tasty. I was gonna add diced onion, too, but next time.

•8 oz cream cheese, softened
•2 tbsp water
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp onion powder
•1 tsp garlic powder
•1 tsp Cajun seasoning (or cumin)
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•4 cups diced cooked chicken
•8 flour tortillas

•1 can condensed cream of chicken soup
•1 cup sour cream
•1/2 cup half and half
•1 can chopped green chiles, drained
•1 tbsp Dijon mustard

•Taco sauce (or red enchilada sauce)
•2 cups shredded cheese

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat your oven to 350º and apply cooking spray to a 2-1/2 quart rectangular casserole.

Whip the softened cream cheese together with the water, Sherry Peppers Sauce, hot sauce, and seasonings until blended, then stir in the chicken.

Spoon about 1/4 cup of the cream cheese and chicken mixture onto a flour tortilla, then roll up tightly and place, seam side down, in your prepared casserole.

Repeat with your remaining filling and tortillas, you should have enough for eight.

Whisk the sauce ingredients together and spread evenly over the enchiladas in the casserole dish.

Bake, uncovered, for 30 or 40 minutes, until bubbly and heat through, then spread the taco or red enchilada sauce over the top and sprinkle evenly with the cheese.

Pop back into the oven for 15 more minutes or so, until the cheese is nicely melted.

Remove from the oven and allow to rest for ten minutes before serving.


So, yeh, they did not come out of the pan in a pretty way at all, but, y’know, casual dinner with friends and the flavor was spot on, so I can live with a less than perfect plate.

I served ours with refried black beans, chopped lettuce, onion, tomatoes, scallions, and additional taco sauce and sour cream.


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