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Creamy, Cheesy Chicken Enchiladas
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5 from 1 vote

Creamy Chicken Enchiladas


  • 1 tablespoon olive oil
  • 1 pound chicken tenders
  • 2 tablespoon butter
  • 1/2 cup diced onion
  • 1 1/2 can green chiles 6 oz.
  • 4 oz. cream cheese softened
  • 8 flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1/3 cup queso fresco crumbled (can substitute queso blanco)
  • 1 cup salsa verde


  • Heat olive oil over medium heat. When oil is hot add chicken. Cook chicken for about 7-10 minutes or until it is cooked through and no longer pink inside. Take out of pan and set aside.
  • Preheat oven to 350 degrees.
  • Melt butter in pan and add onion. Cook for 5 minutes then add green chiles, and cream cheese. Stir until blended, about 5-7 minutes.
  • Once chicken has cooled, cut into bite size pieces.
  • Remove the cream cheese mixture from heat. Add in chicken and mix until the chicken is coated with the mixture and fully incorporated.
  • Divide mixture into tortillas. Fill each tortilla with 1/8 c. cheddar cheese and 1/8 c. Monterey Jack and small amount of chicken mixture.
  • Place seam side down in a greased 9x13 baking dish. Cover with remaining Monterey Jack cheese, then cover with salsa verde and top queso fresco.
  • Bake for 25 minutes.