Creamy Chicken and Jalapeno Enchiladas

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I think we should cover Monday in a cream sauce.

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Matter of fact, did you hear that in Uzbekistan, the translation for Monday is in fact “cream sauce?” Yeah, it’s a relatively new thing so don’t try to look it up just yet.

But the trickster hook is that this cream sauce isn’t just a regular cream sauce. Oh ho ho no, pigeons. It’s actually a cream CHEESE sauce. As in, cream cheese. As in, the blocks. As in, the magic wand sparkle glow of Philly. As in, I totally hoodwinked my husband into eating it.

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How did that go down, you ask? Like this:

Me, “You’re going to LOVE these enchiladas. They’re spicy and creamy and awesome bo-bawesome.”

Him, “Looks really good. What makes them creamy? And did you just say ‘bo-bawesome’?”

Me, sweating, “You tell ME. Just taste it. I swear there’s no cheese in them.” (I have no idea what possessed me to say that.)

Him, “No cheese? Really? Okay, is it heavy cream?”

Me, armpits sliding off my body in a river, “Nope! Just taste it.”

Him, “Hmmm. Milk and flour?”

Me, morphing into a human pond, “WRONG! FREAKING TASTE IT.”

He tastes it. Looks at me. Looks back at the food. Back at me. Back at the food. Back at me, “Bev, these are seriously good. The creaminess is really nic -”

“IT’S CREAM CHEEEEESE, SUCKA!! You’ve been SWINDLED! You’ve been HORNSWOGGLED! You’ve been FLIMFLAMMED, SANDBAGGED, FLEECED and TAKEN FOR A RIIIIIIIIIDDDAAAAAA.”

Him, “Is that a cockroach behind your left foot?”

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Who knew only half a block of cream cheese could bring about such beauty and wonderment in this world.

And overactive sweat glands, but whatever.

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Don’t wait even a day to make this.

Creamy Chicken and Jalapeno Enchiladas:

What it took for 4:

* 1 1/2 pound chicken breasts, poached in boiling water, cooled and shredded
* 2 (10 oz) cans green enchilada sauce
* 1/2 block (4 oz) cream cheese, at room temp (or more if you want!)
* 1/2 cup milk
* 1/2 cup jarred jalapeno peppers, chopped
* 2 Tbs. juice from jalapeno jar
* 1/2 cup cilantro, plus more for garnish
* 10 soft flour tortillas
* 2 cups pepper jack cheese
* cubed avocado, for garnish
* favorite salsa, for garnish (optional), ours was a corn salsa
* fresh jalapeno slices, for garnish

Preheat oven to 350.

In a large bowl, whisk together the enchilada sauce, cream cheese, milk and the jarred jalapeno juice.

In another bowl, combine the shredded chicken with 1/2 cup of the sauce mixture, jarred jalapeno peppers and cilantro. Mix together to coat.

Place about 1/3 cup of the chicken mix in the center of each tortilla and roll to close.

Pour about 1/2 cup of the sauce over the bottom of a 9×13 baking dish. I used two smaller baking dishes because my husband doesn’t eat cheese and it makes me cry daily.

Arrange the tortillas seam side down in the baking dish. Pour the rest of the sauce over the enchiladas. Top with shredded cheese and bake for 30 minutes.

If you need to switch the oven to broil at the last minute to really brown and bubble that cheese, by all means.

Garnish with your favorite salsa, fresh jalapeno peppers, more cilantro and cubed avocado!

That creaminess, just get ready.

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I’m just gonna set up camp in the bottom of that thing.

 

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66 Responses to Creamy Chicken and Jalapeno Enchiladas

  1. Tieghan August 19, 2013 at 8:38 am #

    Just made enchiladas over the weekend!! Oh I love enchiladas! These look amazing, Bev! Cream sauce rules!

  2. Kevin @ Closet Cooking August 19, 2013 at 8:45 am #

    These sound so amazingly good!

  3. Jenny Flake August 19, 2013 at 8:49 am #

    These are just amazing….and so gorgeous!!

  4. Salad Smitty August 19, 2013 at 8:58 am #

    So, yikes…I am a GF person, can you make suggestions for using corn tortillas? I am not a regular enchilada chef. Muchas gracias :))

    • Bev Weidner August 19, 2013 at 9:08 am #

      Well, there are two options! You could find some good gluten free “flourish” tortillas at Whole Foods or Trader Joe’s or another health food store. Or, like you said, corn. I have HORRIBLE experiences with corn tortillas when trying to make enchiladas. They tear on me every.single.time. You could fry them first to avoid tearing, but I’m too impatient for that. I’d definitely try and find the GF tortillas though! Softer, easier to use. Yeah! Try that.

    • Cindy McGuire August 22, 2013 at 4:13 pm #

      I prefer corn tortillas for my enchiladas. I dampen them with a spray bottle then heat in the microwave in a zip loc bag for approx. 20 – 30 secs. (or more depending on how many tortillas you have) They come out very soft and are easy to roll. Never have had them tear on me.

      • Bev Weidner August 23, 2013 at 7:24 am #

        Ahhh! I need you in my kitchen to help me! Even when I try and warm them they break. I just have horrible luck. But I’ll try it again. Thank you!

  5. Kelly August 19, 2013 at 9:01 am #

    Um, yum! Making ASAP

  6. Lindsay August 19, 2013 at 9:10 am #

    I need these in my life ASAP. Will be making soon! Sounds so delicious :)

  7. Marie @ Little Kitchie August 19, 2013 at 9:37 am #

    INCREDIBLE! I could eat the whole pan!

  8. Ruthy @ Omeletta August 19, 2013 at 9:41 am #

    LOL you sneaky, sneaky lady with your cream cheese trickery! Well played.

  9. Meagan @ A Zesty Bite August 19, 2013 at 9:45 am #

    Oh I bet those twins are loving you right now for this GREAT dish. I would be kicking and jumping if I had it.

  10. Megan {Country Cleaver} August 19, 2013 at 9:57 am #

    Monday of all days is the best day to be covered in cream sauce… I want a refund on all creamless covered Mondays! Just load me up son!

  11. Pamela @ Brooklyn Farm Girl August 19, 2013 at 9:57 am #

    Oh goodness these enchiladas look amaaaaaaazing, definitely now on the dinner menu. I love jalapenos so what a great addition to something already yummy! Covering this Monday in cream!

  12. Maria August 19, 2013 at 9:58 am #

    Awesome enchiladas!

  13. Cookbook Queen August 19, 2013 at 10:36 am #

    My favorite kind of Mondays are the ones covered in cream sauce.

  14. Liz @ The Lemon Bowl August 19, 2013 at 10:36 am #

    I made enchiladas last week! I want them all the time!!

  15. Erin @ The Spiffy Cookie August 19, 2013 at 10:53 am #

    Agreed, Monday would be much better covered in cream sauce! Love these enchiladas.

  16. Amy @Very Culinary August 19, 2013 at 11:15 am #

    I am always up for a cream sauce bath, thankyouverymuch.

  17. Lauren @ Climbing Grier Mountain August 19, 2013 at 11:24 am #

    Is it wrong to say that these are THE sexiest looking enchiladas I’ve ever seen? HOLY deliciousness!!

  18. Céline August 19, 2013 at 11:47 am #

    Amazing ! I can’t wait to cook it !

  19. ginger August 19, 2013 at 11:59 am #

    Bev, I am trying these this week. Since moving to Canada, I have to make my own Mexican food, which I love; tamales only once a year , but they are as good as Mrs. Castro’s use to be. Can’t wait- thanks for publishing

  20. Marz August 19, 2013 at 12:27 pm #

    oh these look so good. How spicy do they end up with that amount of jalapeno?

    • Bev Weidner August 19, 2013 at 1:09 pm #

      I won’t lie – pretty hot! That is, WITH the fresh on top. If you just stick to the jarred jalapenos in the dish, not too crazy. But a nice kick!

  21. cassie August 19, 2013 at 12:56 pm #

    Monday always needs cream sauce. Love this!

  22. Erin L August 19, 2013 at 2:02 pm #

    These make me want to weep. Happy tears. All over the kitchen.

  23. Sues August 19, 2013 at 3:13 pm #

    So, now I’m depressed that I can’t have these for dinner tonight. Wah.

  24. Robyn Stone | Add a Pinch August 19, 2013 at 3:43 pm #

    I second that motion for Mondays!!! This looks fab, Bev!!!

  25. dixya| food, pleasure, and health August 19, 2013 at 4:06 pm #

    i love creamy Mondays :P

  26. Heather August 19, 2013 at 4:08 pm #

    Dude, forget Mondays – can we just cover LIFE in cream sauce? PRETTY PUH-LEASE?!

  27. Julie @ Table for Two August 19, 2013 at 7:08 pm #

    Holy incredible enchiladas!!

  28. Des August 19, 2013 at 7:55 pm #

    Uh. Yum. Never would’ve thought to use cream cheese. Loving the combo!

  29. Jennie @themessybakerblog August 19, 2013 at 8:44 pm #

    You crack me up. Love it! These look bad a**. I have to have these… Like, now! Saved.

  30. Stefanie August 19, 2013 at 9:14 pm #

    Where do you find green enchilada sauce? I’ve never had any luck! I must make these soon.

    • Bev Weidner August 20, 2013 at 7:34 am #

      Actually, the green sauce I used this time was Hatch, but it’s usually only found at Whole Foods. BUT, you can find regular cans of green sauce riiiight next to the cans of red!

  31. Sheila August 19, 2013 at 9:25 pm #

    We love us some enchilada’s around these perts! Love the cream cheese and wooo EEEE like the spice with the jalepeno’s!

  32. Brian @ A Thought For Food August 20, 2013 at 6:24 am #

    I think it’s time you write your own Bev Dictionary. You can add a sidebar with all the words you make up. :-)

    So glad the hubs liked this!!! It looks pretty rockin to me!

  33. Tracy | Peanut Butter And Onion August 20, 2013 at 6:40 am #

    Monday just got a little more exciting!!

  34. DessertForTwo August 20, 2013 at 7:37 am #

    Hah, Aaron! Gotcha! :)

  35. La Torontoise August 20, 2013 at 8:19 am #

    Dear Bev,

    I’ve found your blog thanks to your comments in the How Wseet It Is blog and I’ve been following it for some time although only now could write. I love this creamy and spicy recipe and will do it tomorrow. I’m right now in France, having a Mexican-Canadian friend visiting me, and we plan to use fresh French products to cook mexican style dishes:-)

    Thank you so much for the inspiring ideas on this blog!!

    All the best!

  36. Jen @ Jen's Favorite Cookies August 20, 2013 at 11:21 am #

    Okay, this is TOTALLY my kind of meal! I’m for sure making this for my family!

  37. Kelly Senyei | Just a Taste August 21, 2013 at 8:24 am #

    Hahaha! I love this, Bev! You crack me up, and I can’t wait to try these beauties!

  38. Brie August 21, 2013 at 2:27 pm #

    I just. could. not. stop. thinking about these, so made them last night for dinner. Delicious! Of course, I used more cream cheese than the recipe called for and ended up making my own green enchilada sauce, but these are a keeper! Hubs had to restrain me from licking the pan clean! I hope you stick with cream sauce Mondays!! :)

  39. Ina August 21, 2013 at 11:16 pm #

    Just made these tonight…big hit with my family. I’ll be doing these again, and again….

    Thank you for a wonderful meal,
    Ina

  40. Tracy August 22, 2013 at 4:58 pm #

    This looks amazing, your photography is beautiful!

    I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!
    I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!
    Tracy

    Tracy

  41. Erin | The Emerging Foodie August 22, 2013 at 8:59 pm #

    Yum! I’ve actually been looking for a great creamy enchilada recipe lately and these look incredible! Pinning!

  42. shop vouchers August 23, 2013 at 3:33 am #

    so yummy!! i’ll follow this recipe!

  43. lisa August 23, 2013 at 2:00 pm #

    Good Lawd gimme some!!

  44. Shitij August 24, 2013 at 1:58 am #

    Gonna tell my gf to make this for me …yummy it will be

  45. Jacki August 28, 2013 at 9:44 am #

    Stumbled upon this recipe trying to figure out what to do with a leftover roasted chicken – these turned out fantastic! My fiance insisted these be added to our dinner rotation! Thank you for an great recipe!

  46. Jenny September 1, 2013 at 10:00 am #

    uh yum! Making these tonight. I use to sneak in sour cream to potato soup with my ex. He never knew but he sure did enjoy the soup. Never understood the no sour cream, cream cheese, mustard deal.

    I’m starting to enjoy HOT peppers more but I might just add a few inside for the kiddo. Or she will take one bite and say too spicy, I’m full Mommy.

  47. Nutmeg Nanny September 3, 2013 at 8:23 pm #

    Ah yes, I am familiar with the wonder of cream cheese ;) this dish looks absolutely fantastic! I LOVE enchiladas, my mouth is watering over here at the thought!

  48. Kimberly.Ann September 7, 2013 at 9:39 pm #

    Picked up everything to make these tomorrow night. Can’t wait!!

    • Darla September 12, 2013 at 8:25 pm #

      Hope you used corn.

  49. Darla September 12, 2013 at 8:14 pm #

    Well, should have known not to use the flour. No Mexican not even my Jewish Grandma uses flour for enchiladas. A+ for this recipe….just use white corn tortillas.

    • Bev Weidner September 13, 2013 at 6:55 am #

      Oh yes! You’re absolutely welcome to use corn tortillas. I know it’s not totally authentic to use flour, but I have the hardest time keeping my corn torts from tearing. Even with all the tips from here to Timbuktu, rip rip rip. But use whatever works best for you!

  50. Fit Missy September 26, 2013 at 3:36 pm #

    Looks delicious! I will make this for sure!

  51. Ali D. September 29, 2013 at 8:20 pm #

    Made these tonight – delicious! Definitely made our regular dinner rotation. Thank you!

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