These creamy chicken enchiladas are elevated by salty queso fresco, a rich red enchilada sauce that tastes homemade (but is far less work), and, naturally, lots and lots of cheese.
With very little work, take a simple canned enchilada sauce and make it taste rich and homemade. Since I typically feed just two people, this recipe allows for plenty of leftovers, making the extra work worthwhile.
For a shortcut with chicken, consider using a rotisserie chicken from the grocery store. If you want to go the affordable route, I typically boil chicken breasts and cut into 2-inch pieces, then throw them into a mixing bowl. Using the paddle attachment on my Kitchenaid mixer, the chicken is shredded in under a minute!
I have the admit, there was definitely a time when we got tired of these bad boys… because I was making them almost once a week. Now we’re back in a healthy enchilada lifestyle (which is about once per month).
I like to serve these with black beans with lime, which help to add citrus and some veggie-power to this rich and creamy dish.
Creamy Chicken Enchiladas
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
For easy shredded chicken, use a rotisserie chicken or poach chicken breasts.