Cheesy Chicken Enchiladas- YUM!

When someone in our family has a birthday or special occasion we usually celebrate by going to a restaurant or a meal at the house. My Cheesy Chicken Enchiladas are on the top list of most requested meals for these types of occasions.  If you'll remember my first post HERE "Sunrises with a Slice of Cheese", I love cheese. These enchiladas are full of a delicious creamy cheese sauce that is finger-licking-good! 

One year I made a New Years resolution to make something new in the kitchen at least once a week. I was pretty young and inexperienced so this was a lofty goal at the time. I kept it up for about a month then chicken nuggets with a new sauce was "trying something new" in my opinion. However these enchiladas were apart of that experiment so as of today I do consider that resolution a semi-success. 

There is no such thing as extra cream cheese lying around at our house going to waste. 

Have you ever tried that Nechefel cheese? It is supposed to be 1/3 less fat than regular cream cheese but oh man, it taste 1/3 as good too. Perhaps you feel differently, every one's taste buds are different. If I'm going to make something with cream cheese I prefer to use the real thing. Obviously you can substitute though.

This meal was made for our Mother's in celebration of them for Mother's Day! 


Cheesy Chicken Enchiladas

• 4 boneless, skinless chicken breasts
• 1 stick butter, divided
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1/2 cup flour
• 2-3 cups chicken broth (I use 3 cups to make more sauce but if you like thicker use 2)
• 1 (8 ounce) packages cream cheese
• 2 cups shredded Mexican cheese blend, divided
• 1 (7 ounce) can of chopped mild green chilies
• 1 small jar of diced pimentos
• 12 flour tortillas, warmed
• 2 tablespoons chopped cilantro

1. Preheat oven to 350F. Spray a 9x13 baking dish with non-stick spray.
2. Cube your chicken breasts. 
3. In a large skillet combine 1/2 stick of butter and the cubed chicken. Add a little salt and pepper. After thoroughly cooked, set chicken aside on another plate or bowl. 
4. In the same skillet combine remaining butter (1/2 stick) and chopped onion over medium heat. Saute until tender. Add minced garlic and cooked until onions start to caramelize. 
5. Add flour and stir to coat the onions and garlic. Cook for just a minute. 
6. Next slowly add your chicken broth a little at a time while whisking together to make sauce creamy. As the broth is absorb add a little more until all broth is added and combined to form a creamy sauce. 
7. Add your cream cheese and stir to melt and blend well. 
8. Turn your heat down and add the shredded cheese, green chilies, and pimentos. Add your cooked cube chicken and stir to combine well. Take skillet off heat. 
9. Take your warm tortillas and spoon about 2-3 spoonfuls into each tortilla. Roll up and place in baking dish. Repeat for all tortillas or until you fill the dish. Reserve about a cup of cream mixture to pour over top of the enchiladas. Top with chopped cilantro.
10. Bake 20 minutes or until bubbly and slightly browned on top. 
11. Serve with salsa or guacamole.

Yield: 4 servings (Note- the pictures below were for a doubled recipe since I was cooking for 8)

Happy Mother's Day to all the wonderful Mom's in the World!