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Whit's Chicken Enchiladas

WMONROE

"Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!"
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Ingredients

1 h servings 706 cals
Original recipe yields 8 servings

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Directions

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  1. Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
  2. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
  4. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
  5. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 706 calories; 44 g fat; 38.7 g carbohydrates; 38.1 g protein; 160 mg cholesterol; 909 mg sodium. Full nutrition

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Reviews

Read all reviews 499
  1. 634 Ratings

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Most helpful positive review

HELPFUL TIPS NOT MENTIONED: My husband is extremely picky about his Mexican food due to where he grew up, so I tried each of the enchilada recipes that rank higher than this 1st. He was sadly d...

Most helpful critical review

I had to improvise on this a little, but not enough to really change the recipe. Shredded rotisserie chicken made this super easy and, since I had no jalapeno peppers or green chiles, Pepper Jac...

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HELPFUL TIPS NOT MENTIONED: My husband is extremely picky about his Mexican food due to where he grew up, so I tried each of the enchilada recipes that rank higher than this 1st. He was sadly d...

LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco...

I made this for my in-laws with some of the suggested changes and everyone loved it! I used chicken broth when water was called for (even to boil the chicken), added a packet of taco seasoning...

I had to improvise on this a little, but not enough to really change the recipe. Shredded rotisserie chicken made this super easy and, since I had no jalapeno peppers or green chiles, Pepper Jac...

I would actually give this 4 1/2 stars - it's really tasty and easy! I used pepper jack cheese instead of plain montery jack and it was very good. I bet you could add in anything from onions, ...

Although the basic recipe seemed workable, I approached it with some reservations because of other posted comments. A few changes seemed to help. I sauteed a small onion (finely diced) with the ...

This was a delicious recipe! The enchiladas are very creamy and cheesy, so they are fairly rich. As far as being spicy, they were mild-to-medium. We'd recommend adding more peppers if you like d...

This is our favorite base recipe for enchiladas! My kids absolutely love it! We experiment every time with different ingredients here and there. Pepper-jack cheese is definitely a favorite here....

While I personally don't like chicken enchiladas, I made this for an office luncheon and everyone loved them! I used corn tortillas instead of flour and added one package of Schilling/McCormick ...