Chicken Enchiladas

This is really a good recipe. My family just absolutely loves it and begs me to make it all the time.


1 whole chicken
1 medium onion
2 8-ounce packages cream cheese
2 cans green enchilada sauce (El Paso brand or any other brand)
30 corn tortillas
1 pound Monterey jack cheese
1 pound Cheddar cheese
Vegetable oil


Preheat oven to 350 degrees F. Boil chicken for one hour or until chicken falls off the bone. While chicken is boiling, dice onion and mash into cream cheese until blended smoothly. Add about ¾ can green enchilada sauce and blend that into the cream cheese mixture. Then grate both cheeses and mix them together.

After you remove the meat from the chicken, mix it into the cream cheese mixture.

Add enough vegetable oil to a skillet and get it hot enough that water makes it sizzle. Then add one or two tortillas for about three to five seconds, flipping them once. After this is done, fill the tortillas with the cream cheese mixture and then roll them up with the seam down in a 9 x 13-inch pan, then pour the remaining 1-¼ cans enchilada sauce over the tortillas and spread all over. Top with Monterey jack and Cheddar mixture. Bake at 350 degrees for 20 minutes.

Cooking & Recipes


8 to 9 servings

Preparation Method


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I just joined your newsletter. My late grandfather swore by your book for his gardening! He had the most beautiful tomatoes in all of southern Oregon! I have a request. If it's not too much work, would you start adding side dishes and what to serve with the recipe? I want to cook the enchiladas but don't have any idea what to serve with them.

Thank you,


Hi, Karri- You can serve

Hi, Karri- You can serve these enchiladas with some nice Mexican or cilantro rice (or even plain brown rice) and a big green salad. Refried beans would be another good side item.