Garlic and Herb Chicken Enchiladas
Garlic and Herb Chicken Enchiladas are one of our favorite Tex-Mex dinners. I start this dish by filling flour tortillas with creamy shredded chicken and garlic and herb cheese. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, and spicy jalapenos. We like this chicken enchilada recipe for several reasons. First of all, I like that I can make these easy chicken enchiladas ahead of time. That makes them great for busy days. Secondly, I like that these homemade chicken enchiladas use items I already have in my pantry. That means, I don’t have to make a special trip to the market to prepare them. And, lastly, we all love the garlic and herb flavors in these spicy chicken enchiladas.
THE EQUIPMENT I USED
- A Baking Dish- I used a ceramic LeCreuset oval baker, for baking my enchiladas. Any 13×9 baking dish will work.
- A Skillet- You will need a skillet for cooking the enchilada filling.
- A Baking Sheet- Use a baking sheet to bake the chicken.
THE INGREDIENTS NEEDED FOR GARLIC HERB CHICKEN ENCHILADAS
- Chicken- Use a chicken breast with the skin and bones. This keeps the chicken nice and moist.
- Cream Cheese- I used Philadelphia brand cream cheese for this recipe.
- Chicken Stock- I used Bell and Evans organic chicken bone broth.
- Cream- Be sure and use heavy cream.
- Tortillas- Use a good quality corn tortilla.
- Jalapeno- If you remove the seeds in membranes, the jalapenos probably won’t be too hot.
HOW I MADE MY ENCHILADAS
- First, I baked and then shredded my chicken.
- Next, I stirred together the topping of the cream cheese, jalapenos and cheddar.
- Then, I made the enchilada filling. To do this, I cooked and onion and then added heavy cream and chicken stock. Then, I simmered it together until it was thick and creamy.
- Then, I filled the tortillas with the filling and cheese, and rolled them up.
- Next, I topped them with jalapeno, cheddar, and cream cheese.
- Finally, I baked it in the oven for twenty minutes.
These Garlic Herb Chicken Enchiladas are truly scrumptious. And they reheat in the microwave, really well, the next day.
Garlic Herb Chicken Enchiladas
Ingredients
- 2 chicken breasts with skin and bones
- ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder, and paprika
- 2 tbsp. extra virgin olive oil
- 4 ounces cream cheese
- 1 cup extra sharp cheddar cheese, grated
- ½ cup minced jalapenos
- 1 cup chopped onions
- 2 tbsp. minced garlic
- 1 chopped plum tomato
- ½ cup each chicken stock and heavy cream
- 3 tbsp. mayonnaise
- 1 tbsp. each apple cider vinegar and buttermilk
- ½ tsp. dried dill
- ¼ tsp. kosher salt
- 8 6-inch flour tortillas
- 2 cups Garlic and Herb cheese (I used Sartori Bella Vitano Garlic and Herb cheese), grated
- garnish with sour cream, tomatoes, and parsley
Instructions
- Begin by baking the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking dish, and sprinkle it all over with a quarter teaspoon of the kosher salt, the black pepper, garlic powder, onion powder, and a quarter teaspoon of the paprika. Drizzle with one tablespoon of the oil, and bake for forty minutes, or until the chicken is no longer pink inside. Remove the skin and bones, and shred the chicken.
- While the chicken is cooking, make the enchilada topping: In a small bowl, stir together the cream cheese and the minced jalapenos, and the cheddar cheese. Set aside
- Next, make the enchilada filling: In a large skillet, heat the rest of the olive oil on medium heat. Cook the onions and garlic until they're softened, for about five minutes. Then, add the tomatoes, chicken stock, heavy cream, and kosher salt. Simmer about ten minutes, until the sauce is thickened. Stir in the shredded chicken.
- Fill each tortilla with some of the filling and some of the garlic and herb cheese. Roll up the tortillas and place them seam side down in a casserole.
- Spoon the topping mixture over the filled tortillas and bake for 20 minutes at 350 degrees. Serve with the garnishes.
