Creamy Chicken Enchiladas
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Creamy Chicken Enchiladas


  • 4 ounces Neufchatel cream cheese
  • 1/2 cup half-and-half
  • 1( 4 ounce) can diced green chiles
  • 1( 7 ounce) can salsa verde
  • 2 cups cooked chicken, finely diced
  • 1/2 cup finely minced onion
  • 2 1/2 cups shredded Pepper Jack cheese, divided use
  • 8( soft taco size) flour tortillas
  • Garnish: Freshly chopped cilantro and diced tomatoes, to taste


  1. Preheat oven to 350 degrees. In a large microwave bowl-safe bowl, combine the cream cheese, half-and-half, green chiles, and salsa verde. Cover and microwave on 50% power for 1 minute'; stir and cook 1 minute longer, or until creamy and smooth. In another mixing bowl, combine chicken, minced onion, 1 cup of the cheese, and 1/2 cup of the cream cheese sauce. Spread 1/2 cup cream cheese sauce over the bottom of a lightly greased 9x13x2-inch baking dish. Place about 2 tablespoons of the chicken mixture in the center of each tortilla, and roll it tightly to close. Arrange the enchiladas seam side down n the baking dish. Pour the remaining sauce over the top of the enchiladas, and top the remaining 1 1/2 cups of grated Pepper Jack cheese. Cover with foil and bake for 25 minutes; uncover and bake 5 minutes longer. Garnish with freshly chopped cilantro and diced tomatoes.