Creamy Chicken Enchiladas
Creamy Chicken Enchiladas – a great Mexican dinner that comes together in no time at all.
CREAMY CHICKEN ENCHILADAS
I’m not airing our dirty laundry but I will say that there’s ONE reoccurring “discussion” that my husband and I often have. It’s definitely a discussion not an argument; no one is raising their voices or getting their feelings hurt. Here we go:
I would give my right arm for a housecleaner whereas my husband disagrees and doesn’t think we should spend money on something we are capable of doing ourselves which I can understand. His theory is that if you need someone to clean your house, your house is too big for you.
It’s not that I’m lazy…there just aren’t enough hours in the day. When I only had two kids, I could still keep my house pretty clean. With three kids, it started to get sketchy; and now with four kids, it’s just not physically possible. And I figure if I’m going to pawn out either my motherly duties or cleaning, I’d rather pawn out the cleaning.
I do manage to always keep my kitchen clean because I can’t eat in a dirty kitchen and heaven knows I like to eat.
It’s not like I’m asking for a housecleaner to come once a week, not even once every two weeks. I would be absolutely happy with once a month to help get things deep cleaned. I’m willing to negiotate! I’m willing to give up the dollar bin at Target, Chick-Fil-a runs, and even a date night.
For Mother’s Day this year my husband bought me a groupon for housecleaning. Four extremely cheap housecleaning sessions – everybody wins! My first session was fabulous. But as I stepped into our double headed shower I noticed that she had meticulously lined up all 19 bottles of my shampoo and conditioner on the shower floor. I don’t know if she was trying to show me that I have a problem, but it was obvious that I have a problem. I’m sure it’s a sign of some underlying phsycological issue that I need to address. Most of them only have 2 inches of product left in them but I like to rotate so that my hair dosen’t get used to what I am currently using.
Regardless of all that, my husband and I absolutely both agreed that we loved these enchiladas from Kevin and Amanda“. They are ridicously easy and one of those meals that you probably already have the ingredients in your house. We love these Honey Lime Enchiladasbut these were also fantastic. I cut down the cream from the original recipe after trying it both ways and added some salsa verde one time for some extra kick if that’s what you’re into. These are rich and indulgent! We will be making these often.
OTHER CHICKEN RECIPES
- Chicken Parmesan Meatballs
- Chicken Parmesan Roll-Ups
- One-Pan Cheesy, Chicken, Broccoli, and Rice
- One-Pan Chicken Enchilada Skillet
- Creamy Chicken Noodle Skillet
- One-Pan Mexican Chicken and Rice
- One-Pan Monterey Chicken Pasta
- Baked Parmesan Caesar Chicken
- One-Pot Bacon Broccoli Pasta
- One-Pan Baked Ziti Skillet
- Tomato Basil Chicken Quinoa
- One-Pan Chicken and Spinach Orzo
Creamy Chicken Enchiladas
- 1 tablespoon butter
- 1 (10 ounce) can Rotel tomatoes and green chilies, drained
- 1 (8 oz) pkg cream cheese, cut up and softened
- 2 cups chopped, cooked chicken breast (see Note)
- 8 (8 - inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup whipping cream
- optional 1/2 cup salsa verde for a spicier version
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Melt butter in large skillet over medium heat. Add Rotel tomatoes and saute 1 min.
- Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon about 3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with Monterrey Jack cheese. Drizzle with whipping cream and salsa verde if you like a spicier version.
- Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown.
- Serve with black beans, Cilantro Lime Rice, and pico de gallo.