These enchiladas shatter all your ideas about how enchiladas should be made. They are creamy. Delish. Best of all, SIMPLE! I used leftover turkey, but you can easily use chicken. When I make them using chicken, I just pick up a rotisserie chicken from the store. Even more simple!
I lifted the recipe off of the Las Palmas enchilada sauce can and modified it to our liking. What makes them over the top is the use of cream cheese. YES, cream cheese!
We love serving our enchiladas with a side of shredded iceberg and a smidge of my hubby’s salsa. Normally, we’d use sour cream on the side too, but trust me….it’s not needed.
Here is the easy recipe for ya:
INGREDIENTS *makes 12*
Shredded cooked turkey or chicken, about 3 or 4 cups
1 small yellow onion, chopped
1 cup shredded cheese, plus a bit more for topping
1 can of green chile enchilada sauce
1 can chopped green chilies
8oz. cream cheese
12 tortillas (possibly more depending on how you fill)
DIRECTIONS
Preheat oven to 350
In a large sauté pan, sauté the onion in a bit of oil until they are soft and fragrant (right before they start to brown)
Turn heat to medium and add the turkey, can of chopped green chilies and cream cheese. Stir to combine and until the cream cheese is completely melted and incorporated into the mixture.
Here is what your mixture should look like:
Wrap your tortillas in a cloth napkin or kitchen towel and heat for about a minute to soften the tortillas and make them more pliable
Open up your can of enchilada sauce and pour into a wide-mouthed container. Dip the warm tortilla into the enchilada sauce
Place the soaked tortilla into your pan and add the turkey mixture to one side of the tortilla. Top with a bit of shredded cheese.
Wrap it up, keeping the seam side down and keep going…
Once all the enchiladas are wrapped up, pour some of the green enchilada sauce over the top. Do not drown it in sauce. Just enough to make it stay moist in the oven.
Top with some more cheese and pop in the oven for about 30 minutes
Dig in!
Look at that cheesy goodness. By the way, my kiddos eat these up! They are mild enough for little palates to enjoy, but tasty enough for adults to love too.
Hope you enjoy them as much as we do!
Here is the PRINTABLE RECIPE
6 comments:
I have a really good chicken enchilada recipe that calls for cream cheese too. I make them for women I know who just had a baby and they always ask for the recipe. I think the cream cheese makes them!
Dude, those look delicious. Antything Mexican is my favorite food and these look great.
liZ
PS---thanks for the handy printable recipe!
Great recipe!! I can't stand to cook (and yet my husband and children somehow look to me for a dinner each night) and this was so fast and easy, but more importantly, delicious!! Thanks for sharing! I will make it again. Marnie
Made this tonight and it was fantastic! I substituted chicken for turkey because it's was I had. I also actually carmelized the onions by accident which gave the filling a bit of sweetness. I love the simplicity and flavors of this recipe. It has definitely has earned a place in my recipe box.
I would love to know what the red sauce in the corner of the plate is! :)
Janice~ It's my husband's super tasty/spicy tomatillo sauce! Someday, I'll succeed in bribing him to help me post the recipe :)
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