Tuesday, May 3, 2011

20--- Creamy Chicken Chile Enchiladas

 This is a recipe from my past. I would prefer to not divulge the details. All right, all right. It's a recipe that I have modified from one made by my ex-boyfriend's mother. This dish is one of my all-time favorites. I've been saving it for a special occasion.

This is not a healthy recipe (even though I have health-ified it a bit), but it's so good. I needed an excuse to use my Enchilada Gravy.
Creamy Chicken Chile Enchiladas
Serves 6
6 -10" flour tortillas (I used the raw variety that you cook in a nonstick pan- they hold up really well)
2-3 skinless boneless chicken breasts (~18 oz total), grilled and cubed
1 package 1/3 less fat cream cheese, softened
6 oz can diced green chiles
3 cups + 3 Tbsp Enchilada Gravy, heated on low on stove top
1 1/2 cups shredded mozzarella cheese
Cilantro, as garnish (optional)

Preheat oven to 350 degrees. Spray a 9x9" baking dish lightly with cooking spray.
In a medium bowl, combine cream cheese, 3 Tbsp Enchilada Gravy, and green chiles. Mix well. Add chicken cubes and fold to combine.
Fill each tortilla with ~1/3 cup chicken mixture. Place tortillas in baking dish and fold each to seal. Ladle 3 cups Enchilada Gravy over filled tortillas, then sprinkle with cheese.
Bake for 15-20 minutes, until cheese is melted. Place oven on high broil and place baking dish on top rack. Watch closely and broil for ~3 minutes, or until cheese is lightly browned and bubbling.

Remove from oven and allow to cool for 15 minutes. Garnish with fresh cilantro leaves and serve.


  1. What is enchilada gravy? How do I make it/find it?

  2. http://www.eat8020.com/2011/05/80-enchilada-gravy.html