Indulge in the comfort of Tex Mex Cuisine with Mom’s Creamy Chicken Enchiladas. This is a delightful dish that is sure to be a hit at any dining table. Each bite is a creamy and savory experience. The beauty of this recipe is passing it down through generations.
Mom’s Creamy Chicken Enchiladas
Servings: 12 Servings
Ingredients
- 1 pint sour cream
- 8 oz cream cheese softened
- 12 gluten-free flour tortillas
- 4 cups rotisserie chicken deboned and chopped
- 1 tsp garlic powder
- 1 Tbs chili powder
- 1 (4 oz) can green chilis
- 1 pint heavy whipping cream
- 2 cups mozzarella cheese shredded
- 1 jalapeño thinly sliced
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl mix together rotisserie chicken, chili powder, garlic powder, and mozzarella cheese.
- Roll the chicken mixture in the tortillas and place in a casserole dish. This should make a dozen enchiladas.
- Mix together the sour cream, heavy cream, cream cheese, and green chilis until smooth.
- When ready to put the enchiladas in the oven, pour the cream mixture over the top. Top each enchilada with a jalapeño.
- Place in the oven and cook for 20-30 minutes, until bubbly.
- Remove from oven and serve.
Notes
Be sure to read the labels for gluten-free.
Regular flour tortillas can be substituted in this recipe.
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These enchiladas are easy to make and perfect for any occasion. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious side dish to pair with this meal, check out my Slow Cooker Pinto Beans recipe here.
Mama’s Creamy Chicken Enchiladas are delicious. My husband loves them too, and he can be a touch critic because he loves to cook. This recipe is going on my regular cooking hit list. 🤍🤍🤍
I’m so glad that you enjoyed them! I love how easy they are to make. Thank you for taking the time to rate this recipe.