This was one of those recipes that I initially had no intention of blogging about, as it pretty much came together as I cooked.
Then I tasted the chicken filling and saw the tempting bubbling, cheesy finished product and it struck me that it would be cruel to keep this recipe from you.
How could I not share these creamy & comforting enchiladas with my dear readers?!
I think you’re going to love these.
John and I certainly did.
The filling is comprised of succulent poached & pulled chicken stirred into a flavorful mixture of sauteed onions, garlic, chopped green chiles, salsa, and spices. A bit of neufchatel cream cheese adds a gloriously thick consistency and rich flavor to the filling, which is stuffed into flour tortillas, smothered in a creamy enchilada sauce, and finished off with a scattering of cheese before being baked to gooey perfection.
A dollop of tangy Greek yogurt, a few sprigs of fresh cilantro, and an extra spoonful of salsa seal the deal.
All that’s missing is some guacamole!
Creamy Chicken Enchiladas
yields 3 large or 4 medium sized enchiladas
