When your time is limited but you have a hankering for some authentic Mexican fare, Easy Chicken Enchilada Bake will definitely become a new favorite go-to dish. Take your already-cooked chicken breast, chop it up, and combine it with a green chile-seasoned cream cheese sauce; then roll this yummy filling up in tortillas, top them with loads of shredded Monterey Jack cheese, and bake until golden and bubbly. Just that quick, there you have it! No hassle, no fuss, and barely any time, Easy Chicken Enchilada Bake will make all your I-need-great-Mexican-food-now dreams come true.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 (8-ounce) package cream cheese, cut up and softened
- 3 1/2 cups chicken breast, cooked and chopped
- 8 (8-inch) flour tortillas
- 2 (8-ounce) packages Monterey Jack cheese, shredded
- 2 cups whipping cream
- chives, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a large skillet over medium heat, melt the butter.
Step 4 –Add the onion and sauté until softened, about 5 minutes.
Step 5 –Add the green chiles and sauté until fragrant, about 1 minute.
Step 6 –Stir in the cream cheese and the chicken and cook, stirring constantly, until the cream cheese melts.
Step 7 –Spoon 2-3 tablespoons of the chicken mixture down the center of each of the tortillas.
Step 8 –Roll up the tortillas and place them seam-side down in the prepared baking dish.
Step 9 –Sprinkle the rolled tortillas with the Monterey Jack cheese and drizzle them with the whipping cream.
Step 10 –Bake until heated through and the cheese is melted, about 45 minutes.
Step 11 –Serve the chicken enchilada bake garnished with the chives.
