When you get that hankering for enchiladas, nothing can replace it! Making enchiladas at home is so much yummier than buying them at a restaurant. Cream cheese enchiladas are one of my most favorite!
My least favorite thing about making enchiladas is having to fill and roll each one. To speed up the process I make skillet enchiladas, all of the amaaaazing taste but less time prepping.
For skillet enchiladas you lay down the corn tortillas in the bottom of the pan, then pour in all of the filling followed by another layer of corn tortillas. Top it with a luscious jalapeño cream cheese sauce.
To speed up this enchilada business my go to way of cooking the chicken is to boil it. Because it really does make the chicken moist and then I don't have to fuss with baking it or pan cooking it. Just plop it in salted boiling water.
Oh yes, don't forget to salt the water, muy importante amigos.
As for the jalapeños. There's a lot of misconception about where the heat from the jalapeño comes from. So I'm here to clear the air!
The hottest part of the jalapeño is the membrane. Not the seeds. Yes the seeds can be hot, but it's because they are attached to that super spicy membrane! Mind blown. Now you know. So if you want a hotter enchilada, leave more of the membrane (the white part).
When it comes to the creamy sauce you'll need to add a bit of salt, but don't over salt it. Let the mixture bubble a bit then turn the heat off so it starts to thicken and cool, then taste.
They bake and get all bubbly and delicious!
One of the best things about cooking anything in a skillet is that it stays warm long after you've sat down to dinner, the skillet continues to heat the food.
These jalapeño cream cheese enchiladas do not disappoint and bonus they make great leftovers!
2 chicken breasts, boiled in salted water
3 tbsp butter
2 tbsp flour
1 c chicken broth
1/2 c half and half
1/4 c sour cream
1 c jack cheese (divided 1/2 c and 1/2 c)
8 oz cream cheese (divided 4 oz and 4 oz)
1 tsp chilli powder
1/2 tsp salt
1/8 tsp garlic powder
1/4 tsp onion powder
2 jalapeños, diced (divided in half)
Preheat oven to 350
Melt the butter. Add flour and whisk for 2 minutes. Add the broth and let it thicken, just for a minute. Add the half and half, 1/2 cup jack cheese, 4 oz cream cheese (half the block), 3/4 tsp chilli powder, garlic powder, 1/8 tsp onion powder, salt and diced jalapeños. Simmer until enchiladas are ready to assemble.
Shred chicken and mix with 4 oz cream cheese (the rest of the block), the rest of the diced jalapeños, 1/2 cup of jack cheese, 1/8 tsp onion powder, 1/4 tsp chilli powder and a pinch of salt and pepper.
Arrange 7 corn tortillas in the bottom of a skillet. Spread the chicken mixture over the corn tortillas. Drizzle a little of the cheese sauce over the chicken, followed by 7 more corn tortillas. Pour the enchilada cheese sauce on top.
Bake for 20 minutes, or until bubbly around the edges.
Let it sit for 10 minutes and serve!