Creamy Chicken Enchiladas

Ingredients

• 4 boneless, skinless chicken breasts (seasoned with pepper, garlic powder, and Cajun seasoning)
• black pepper (to taste, for seasoning chicken)
• garlic powder (to taste, for seasoning chicken)
• Cajun seasoning (to taste, for seasoning chicken)
• 2 pkg cream cheese (8 oz each, softened)
• 1 can chopped green chilis (small can (approx 4 oz))
• 1 pint whipping cream (heavy whipping cream)
• 1 pkg Monterey Jack cheese (shredded, typically 8 oz)
• 1 pkg flour tortillas (standard 8-10 count pack)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Season the 4 chicken breasts with pepper, garlic powder, and Cajun seasoning to your preference.

3. 3

   Place the seasoned chicken on a cooking sheet and bake for 20 minutes, or until it is completely cooked through and reaches an internal temperature of 165°F.

4. 4

   Remove the chicken from the oven and shred it using two forks or a hand mixer.

5. 5

   In a large mixing bowl, combine the shredded chicken, the small can of chopped green chilis, and 2 packs of cream cheese until well incorporated.

6. 6

   Fill each flour tortilla with a portion of the chicken and cream cheese mixture, roll them tightly, and place them seam-side down in a casserole dish.

7. 7

   Pour 1 pint of whipping cream evenly over the top of the rolled enchiladas.

8. 8

   Top the dish with the shredded Monterey Jack cheese.

9. 9

   Cover the casserole dish with aluminum foil.

10. 10

    Reduce the oven temperature to 350°F (175°C) and bake the enchiladas for 40 minutes.

11. 11

    Optional: Remove the foil and broil for 2 minutes at the end to give the cheese some golden color and browning.

Notes

For better moisture, let the dish sit for a few minutes after removing from the oven before serving. You can also serve with hot sauce or salsa verde for extra heat.

Nutrition per serving

• main
• chicken
• enchiladas
• baked
• creamy
• dinner
• comfort food