Fiesta Chicken Enchiladas

These are the *creamiest* enchiladas EVER. The Ro*Tel and green chilies add just a bit of kick to them. You will seriously get full after just eating one.
Fiesta Chicken Enchiladas
2 cups cooked, chopped boneless, skinless chicken breasts
1 Tbsp. butter
2 cans Ro*Tel (original or mild)
1 can chopped green chilies
1 small onion, chopped
12-20 flour tortillas
2 cups shredded Monterrey jack and cheddar cheese
1 pint heavy whipping cream
Preheat oven to 350 degrees.

Melt butter in a skillet. Add onion, Ro*Tel and green chilies.

 Saute until onions are translucent, about five minutes.
Add in the chicken and stir well.
Spray baking dish with non-stick spray.
Spoon about 2-3 heaping teaspoons of chicken mixture down the center of a tortilla.
Sprinkle shredded cheese on top.
Roll tortilla and place seam-side down in baking dish. Repeat until chicken mixture is used up.
Sprinkle remaining shredded cheese on top of the rolled enchiladas.
Drizzle heavy whipping cream on top.Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, until tops are golden brown.

Garnish with halved cherry tomatoes and green onions.



  1. Screwed Up Texan says:

    Mmm That looks amazing!

  2. Arena @ {thenerdswife} says:

    Thank you, Allie!

    I have to admit…I'm a little star-struck! I love your blog! :)

  3. Memória says:

    These enchiladas look amazing!!

  4. bridget {bake at 350} says:

    These look *fabulous*!!!

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