These enchiladas are creamy, dreamy. And if you don’t think an enchilada can be dreamy, you don’t know these enchiladas. 

First, this recipe hails from beloved Amy Hannon over at Euna Mae’s, and y’all know she is never going send you a recipe you won’t love. If you don’t have her cookbook yet, stop everything and go get it!

I’ve made these enchiladas too many times to count now and I’m telling you, these enchiladas will minister to your soul. They are just delicious. Something magical happens with this pan of enchiladas bake in the oven smothered in heavy cream. They are everything you want in a dinner that will wreck your diet. Dreamy, I tell you. Dreamy.

CREAM CHEESE CHICKEN ENCHILADAS
{makes one 9×13 pan}
3 chicken breasts, cooked and shredded–see note below
1 larger can or 2 small cans of chopped green chiles
1 medium yellow onion, chopped
1 8oz block of cream cheese
2 cups freshly shredded cheddar + 2 cups freshly shredded monterey jack
-shred the cheese and combine them in a big bowl-
2 teaspoons cumin
1/2 teaspoon of salt
3 tablespoons of juice from jarred jalapenos (I use tamed)
10 large flour tortillas or 12-15 smaller taco size flour tortillas
1 pint of heavy cream
A few shakes of paprika and chili powder
Cilantro for garnish

Preheat oven for 350 degrees.

In a large skillet or saucepan with some depth, saute chopped onion in 1 teaspoon butter and 1 tablespoon oil until transparent. Add green chiles, and saute a minute or two. Turn down heat to medium-low; add block of cream cheese and stir until melted. Stir in shredded chicken. Stir in cumin, salt, and jalapeno juice. Taste for salt and seasoning; add more if needed. Remove from saucepan, and pour into a large mixing bowl. Allow to cool for a few minutes. Add in 3 cups of the cheese, reserving 1 cup of cheese for later. Stir well to combine. Spread each tortilla with the chicken/cheese mixture, roll, and line them up in a greased 9×13 dish. Pack them in tight. Pour the heavy cream over the enchiladas, sprinkle with remaining 1 cup of cheese, and shake a little paprika and chili powder over the top.

Bake covered with foil for 30 minutes; remove foil and bake another 20 minutes. Turn up heat to 375 and bake another 10 minutes or so to make them bubbly and begin to brown the cheese on top. Sprinkle the top with chopped cilantro. Serve with sour cream, salsa, and slices of avocado.

Note on how to cook THE BEST BOILED CHICKEN:

Amy has the best to way to make the most tender boiled shredded chicken.

Take a big pot with the chicken breasts you want to cook just covered in water. Add  1 heaping tsp of salt per chicken breast. Bring the pot to a boil and allow it to cook for 5 minutes, then cover your pot and turn the heat down to low and let it simmer for at least 45 minutes. When you check it at the 45 minute mark and it’s not pulling/falling apart easily with 2 forks add 10-15 more minutes for it to cook and get super tender! You can freeze this cooked shredded chicken for other recipes too–so good!

Recipe from: Euna Mae’s