Mexican Main Dishes Enchilada Recipes Chicken Linda's Enchiladas (Revised) 4.8 (5) 4 Reviews 1 Photo Linda's enchiladas are kicked up a notch! Recipe by Debra Tiihonen Published on June 23, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves water to cover ¼ cup grated Parmesan cheese 2 cloves garlic, chopped 1 small onion, chopped 1 (4 ounce) can chopped green chile peppers 1 clove garlic, chopped 1 (8 ounce) package cream cheese 2 cups shredded Mexican cheese blend, divided 2 tablespoons olive oil 6 corn tortillas, or as needed 1 (28 ounce) can green enchilada sauce 8 ounces sour cream 2 tablespoons milk, or as needed Directions Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks. Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling. Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas. Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend. Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes. Cook's Note: Add a chopped jalapeno with the onion and can of green chiles for some extra heat. You can cut up some green onion, black olives, or tomatoes to sprinkle over the top before or after baking depending on if you want them soft or not. You can use either red or green enchilada sauce. I like the green flavor better; it gives a good Mexican flavor without being spicy. If using corn tortillas, heat in oil just to soften before rolling. If you're using flour tortillas no need to heat in oil. I Made It Print Nutrition Facts (per serving) 696 Calories 52g Fat 26g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 696 % Daily Value * Total Fat 52g 66% Saturated Fat 30g 148% Cholesterol 172mg 57% Sodium 815mg 35% Total Carbohydrate 26g 9% Dietary Fiber 4g 15% Total Sugars 2g Protein 35g Vitamin C 27mg 137% Calcium 484mg 37% Iron 2mg 12% Potassium 686mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved