Creamy Chicken Enchiladas

Follow our step-by-step guide on how to make Creamy Chicken Enchiladas.

1. Step 1

   Cut the chicken breasts into 1-inch strips and marinate in your desired marinade for at least 30 minutes in the refrigerator.

2. Step 2

   Preheat your oven to 350°F (175°C).

3. Step 3

   In a large skillet, heat the vegetable oil over medium heat. Add the chicken strips and chopped onion, sautéing until the chicken is evenly browned.

4. Step 4

   Stir in the diced tomatoes with green chile peppers, stewed tomatoes, optional diced chile peppers, cream of chicken soup, and chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 20 to 30 minutes, or until the chicken is cooked through and juices run clear.

5. Step 5

   Once cooked, remove the chicken from the skillet and shred it when it's cool enough to handle. Allow the skillet mixture to simmer and reduce until you have about 2 1/4 cups of sauce.

6. Step 6

   In a medium bowl, combine the shredded chicken with about 1/4 cup of the skillet mixture to create a paste-like consistency. Mix in half of the chopped green onions.

7. Step 7

   Pour the remaining 2 cups of the skillet mixture into a 9x13 inch baking dish.

8. Step 8

   In a separate skillet, heat the heavy cream over low heat, being careful not to boil it. Dip each tortilla in the warm cream to soften them.

9. Step 9

   Spoon about 1/3 cup of the chicken mixture onto each tortilla, top with half of the shredded cheese, and roll them up. Place the rolled tortillas seam side down in the baking dish.

10. Step 10

    Drizzle the enchilada sauce over the rolled tortillas, cover with the remaining shredded cheese, and sprinkle the rest of the chopped green onions on top.

11. Step 11

    Bake uncovered in the preheated oven for 25 minutes, or until the cheese is melted and bubbling.