These Creamy Chicken Enchiladas bring back the best memories… and they are my husband’s favorite! Check out the recipe below and you’ll fall for them too!
Update! Check out the new recipe and photos here: The Very Best Chicken Enchiladas
Hi there friends! Still playing catch up with my posts…now let’s rewind to last December shall we. My sweet boyfriend Ashton and I spend the weekend watching movies and cooking together before he leaves for a 2 week {gasp} trip to spend the holidays with his family in New Mexico.
Date Night!
Ok, let me just take a moment to brag some more on my man! He cooks and bakes, ya’ll! {swoon}
Here is is making brownies for us!
Time to make Enchiladas! Scroll down for the recipe.
Ashton's Creamy Chicken Enchiladas!
Ingredients
- 1 1/2 pounds cooked skinless boneless chicken thighs or breasts, shredded
- 4 ounces Philadelphia cream cheese softened
- 2 1/2 cups shredded cheddar cheese
- 2 1/2 cups shredded Monterey jack cheese
- 1/2 cup butter
- 1/2 cup flour
- 1 1/2 cups milk
- 2 cups water
- 1 tbsp chicken bouillon
- 1 tsp garlic
- 1 can chopped jalapenos 2 - 4 oz
- 1 can sliced black olives 2 - 4 oz
- 8 10 inch tortillas
- 1 tbsp olive oil
- salt/pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper and cook in a covered skillet with olive oil until tender and cooked through.
- Place chicken on a plate and shred into bite size pieces.
- Mix chicken, cream cheese, jalapenos, olives, and 1 1/2 cups cheddar cheese and 1 1/2 cups Monterey jack cheese in a large bowl.
- To make the sauce- melt butter in sauce pan and mix in flour to make a roux.
- Then add milk, water, chicken bouillon, and garlic.
- Bring to a boil and take off heat, then mix in 1 cup cheddar and one cup Monterey jack cheese.
- Mix until smooth then pour some sauce in bottom of greased baking pan (at least 13 X 9 size).
- Pour one cup of sauce in chicken filling mixture and combine.
- Fill each tortilla with chicken mixture and then fold and roll and lay flat, seam side down in pan.
- Repeat with each tortilla.
- Pour remaining sauce over the enchiladas, making sure to spread the sauce over the edges so they cook up soft.
- Bake for 25-30 minutes or until brown and bubbly.
- Serve with rice and black beans.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
Then the time came for us to separate for Christmas vacation….
Ashton sends me flowers “just because”. Can you saw Awwww!
While spending family time in New Mexico he send me this adorable shot of him decked out to go duck hunting with his Uncle.
Ashton’s sister Chelsey took some amazing magazine quality pics of him!
Meanwhile back in Florida I was missing Ashton!
So I decided to make some of my Homemade Peanut Butter Dog Cookies! I make these every year as Christmas gifts for my friends and fam with hungry pups!
Puppy in the pocket = adorable!!
Soooo cute! Great job. Love it 🙂
Haven’t tried yet, but sounds delish. Will make later as we just had the b÷f rnchiladas last nighy. Thanks for sharing.