# Creamiest Chicken Enchiladas

A rich and creamy chicken enchilada recipe featuring a blend of cheeses, green chilies, and a tangy lime twist.

- Servings: 6 servings
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 1 block Monterey Jack cheese
- 1 block pepper jack cheese
- 1 block medium cheddar cheese
- 1 rotisserie chicken, deboned
- 1 onion, diced
- 5 Roma tomatoes, ends cut off and finely diced
- 0.5 cup chicken broth
- 1 tsp chicken bouillon
- to taste pepper
- to taste salt
- 0.5 cup Hatch Valley green chilies
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- 8 oz sour cream
- 1 block cream cheese
- a little bit oil
- corn tortillas
- 1 lime, juiced

## Instructions

1. Grate one block of Monterey Jack cheese, one block of pepper jack cheese, and one block of medium cheddar cheese.
2. Debone one rotisserie chicken, discarding the skin and saving the bones for chicken stock.
3. Dice up one onion.
4. Cut the ends off five Roma tomatoes and finely dice them.
5. Heat a pan to medium-medium high.
6. Add half a cup of chicken broth to the pan.
7. Add the diced onion to the pan and bring to a low simmer, cooking until translucent.
8. Add one teaspoon of chicken bouillon, pepper to taste, and salt to taste.
9. Mix well until everything is incorporated.
10. Add the deboned rotisserie chicken to the mixture and blend all the flavors together.
11. After cooking for 3 to 4 minutes, turn the heat down to low.
12. Add half a cup of Hatch Valley green chilies (about five green chilies) to the mixture.
13. Add the five diced Roma tomatoes to the mixture.
14. Add two cans of cream of chicken soup and one can of cream of celery soup.
15. Give the mixture a quick mix.
16. Add 8 oz of sour cream and one block of cream cheese to the mixture.
17. Turn the heat down to low and let the mixture meld together.
18. Grab another pan and add a little bit of oil.
19. Once the oil is hot, turn the heat down to medium.
20. Drop one corn tortilla into the hot oil and fry for about 7 to 10 seconds on both sides.
21. Remove the fried tortilla from the oil and stack on a plate.
22. Add the juice of one lime to the chicken mixture and mix it up.
23. Spread a layer of cream of celery (or cream of chicken/mushroom) across the bottom of a casserole dish to prevent tortillas from sticking.
24. Take a corn tortilla, add a little bit of the creamy chicken mixture, and a little bit of cheese.
25. Roll the tortilla gently, not too tight, and place it seam side down in the casserole dish.
26. Repeat until all tortillas are rolled and placed in the casserole dish.
27. Spoon some of the remaining chicken mixture onto the top of the rolled enchiladas and spread evenly.
28. Heavily layer the cheese mixture on top of the enchiladas.
29. Bake in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes, or until the cheese is melted.
30. Remove from the oven and serve.

## Equipment

- pan
- casserole dish
- plate
- oven

## Tips

- Save chicken bones to make your own chicken stock for a healthier option.
- Adjust the amount of green chilies for desired heat.
- The lime juice is a secret ingredient for a tangy flavor; adjust to personal preference.
- To prevent corn tortillas from sticking to the casserole dish, spread a layer of cream of celery, cream of chicken, or cream of mushroom soup at the bottom.
- When rolling enchiladas, do not roll too tightly to prevent innards from falling out, and place seam side down.

## Source

- Original video: https://www.facebook.com/share/v/1DFN4k6qKP/
- Recipe page: https://www.cliprecipe.com/recipe/27c0977b-d15f-4237-8343-b4d34d6d5232
- Extracted: 2026-07-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt