Oven-roasted Brussels sprouts are simple to make and have a delicious sweet and salty flavor.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 bone-in chicken breast halves
- 2 tablespoons olive oil
- 1 (4 ounce) can diced green chile peppers, drained
- 1 jalapeno pepper, chopped
- 1 clove garlic, minced
- 1 (8 ounce) package cream cheese
- 2 cups shredded Monterey Jack cheese, divided
- ½ cup water
- 8 (10 inch) flour tortillas
- 1 cup heavy cream
Instructions
- Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
- Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9×13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
- Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 22 g |
| Sodium | 909 mg |
| Sugars | 2 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it!
Needs chicken broth instead, sautéed chopped onion, and some salt. Used 1 C boneless breast.
Delicious! Have been making for years and always a hit
Very good! Simple to make.
Very easy and delicious! I roasted the chicken in the oven at 400F for 30 minutes then shredded it. Preparing the chicken in this manor instead of boiling it gives it a bit more flavor. The remainder of the recipe I followed as written. Wonderful meal served with a salad and steamed vegetables.
Just as easy if not better to make with cubed chicken breast
Super rich, super delicious. Served with chopped lettuce, tomatoes and extra salsa on top. Yummy.
Waiting to taste them, but don’t they look good?
Bland even though I tried to bump up the flavor with pepper jack cheese. This recipe isn’t one I’ll be making again.
Added a bit of chicken broth along with the heavy cream for some added flavor.
Delicious! Only change I made is I used left over Pork roast. I’ll definitely make this again.
Delicious but made some modifications- Used with 100% corn tortilla and cooked chicken in instant with onion, garlic, butter and chicken broth then.
This is probably the most requested recipe I get at my house. It’s always a situation where you’d better get it when it comes out of the oven because it won’t stick around long. Simply fabulous recipe. Over time I’ve adopted the suggested changes of adding some taco seasoning, onions, and using broth instead of water but other than that I make it as written. This recipe is amazing as written though.
Wouldn’t change a thing! Although I did top with black olives…
I just made this and it was a hit! Seriously loved it! Thanks for all the suggestions- my whole family loved it!
Whit’s Chicken Enchiladas by WMonroe. I used 4c precooked chicken, fiesta cheese blend, & approximately a half cup of heavy cream with a cup of half & half. Very rich. ‘Swirled on a little spicy ranch, diced tomatoes, black olives & jalapenos.
6.20.20 … https://www.allrecipes.com/recipe/76012/whits-chicken-enchiladas/ … This was delicious & good-looking, too. A very rich dinner. I used 4c precooked chicken, fiesta cheese blend, & approximately a half cup of heavy cream with a cup of half & half. ‘Swirled on a little spicy ranch, diced tomatoes, black olives & jalapenos.
I use this recipe as a base. Like other reviewers I add a can of enchilada sauce putting a few spoonfuls in the filling and the rest mixed with the cream. I usually use half and half. I add a bell pepper and some onion and typically use 3 jalapenos in the filling. Put some sauce on the bottom of the pan before you start putting them in. I garnish with my favorite hot sauce, sour cream, and olives.
I did change it a little, added some onion to the garlic & pepper, added a few dashes of hot sauce to kick it up a bit and used less cream on top but added some enchilada sauce just because I had it on hand. I cut recipe in half and still had 5 good sized enchiladas. Generally speaking, I am not a huge cream cheese fan but these were very tasty. Thanks for the recipe!
I made the filling for the enchiladas, but, covered them in red chili enchilada sauce instead of the cream. My boyfriend and I loved it. Cheesy, creamy deliciousness with the tang of the red sauce substitute.
Not a fan to be honest. Way too much work and not much flavor. Made it to exact directions but used small tortillas as that’s what I had. Won’t be making it again.