The easy dinner recipe produces wonderfully creamy enchiladas, thanks thanks to cream cheese and sour cream, but there's plenty of heat and spice, too, thanks to chile peppers and cumin. An unexpected ingredient, slivered almonds, adds crunch to the filling and topping. Serve this creamy chicken enchilada recipe with Mexican red rice, refried beans, and chips for scooping up any extra sauce. Serve the finished enchiladas with salsa verde to bring out the the flavor of green chile in the filling.
A few simple shortcuts make this easy chicken enchilada recipe weeknight-friendly. Use leftover shredded rotisserie chicken or pre-cooked cubed chicken breast in the filling. You can even use canned chicken if you have it on hand. Using cream of chicken soup in the sauce adds creaminess and flavorful without much effort.
This chicken enchilada recipe calls for a 3-quart rectangular baking dish. It's important to use the recommended-size baking dish to prevent bubbling over. Check a dish's capacity by filling it with water, a quart at a time. Right-size dish not available? Opt for a dish with larger volume.
- BHG / Ana Cadena.In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until the onion is tender and the nuts are lightly toasted. Remove from heat.Test Kitchen Tip: Do not let the almonds burn. This will cause a bitter flavor in the finished enchiladas.
In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until the onion is tender and the nuts are lightly toasted. Remove from heat.
Test Kitchen Tip: Do not let the almonds burn. This will cause a bitter flavor in the finished enchiladas.
- BHG / ANA CADENAStir in 1 tablespoon of the canned green chile peppers; reserve the remaining canned peppers for sauce.
BHG / ANA CADENA
Stir in 1 tablespoon of the canned green chile peppers; reserve the remaining canned peppers for sauce.
- BHG / ANA CADENAIn a medium bowl stir together the cream cheese, the 1 tablespoon milk, and the cumin; add the nut mixture and chicken. Stir until well combined to make the filling.
BHG / ANA CADENA
In a medium bowl stir together the cream cheese, the 1 tablespoon milk, and the cumin; add the nut mixture and chicken. Stir until well combined to make the filling.
- BHG / ANA CADENASpoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place the filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.Test Kitchen Tip: To get the most evenly filled enchiladas, place the filling near one side of each tortilla. Starting from the filled side, roll up each tortilla and place it in the baking dish, seam side down.
BHG / ANA CADENA
Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place the filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
Test Kitchen Tip: To get the most evenly filled enchiladas, place the filling near one side of each tortilla. Starting from the filled side, roll up each tortilla and place it in the baking dish, seam side down.
- BHG / ANA CADENAFor the sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup of milk. Stir until well mixed.
BHG / ANA CADENA
For the sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup of milk. Stir until well mixed.
- BHG / ANA CADENAPour the sauce mixture evenly over the tortillas in the baking dish. Cover with foil. Bake the chicken enchiladas uncovered, in a 350 degree oven for about 35 minutes or until heated through and bubbly.
BHG / ANA CADENA
Pour the sauce mixture evenly over the tortillas in the baking dish. Cover with foil. Bake the chicken enchiladas uncovered, in a 350 degree oven for about 35 minutes or until heated through and bubbly.
- BHG / ANA CADENARemove the foil. Sprinkle the enchiladas with shredded cheese and the 2 tablespoons almonds. Return to oven; bake for about 5 minutes more or until the cheese melts. Top with sliced green onions and fresh cilantro, if desired. Makes 6 servings.
BHG / ANA CADENA
Remove the foil. Sprinkle the enchiladas with shredded cheese and the 2 tablespoons almonds. Return to oven; bake for about 5 minutes more or until the cheese melts. Top with sliced green onions and fresh cilantro, if desired. Makes 6 servings.