Molly’s Cream Cheese Chicken Enchiladas

Let me start by saying that a lot of people tease me about these enchiladas saying they aren't authentic, WELL DUH. I'm a white girl in Willis Texas Who was raised on Tex-Mex my entire life. I actually don't care for authentic Mexican food, shhhhh...don't tell anyone, LOL. The recipe is pretty basic and other than the chicken and tortillas, you probably wouldn't find the rest of the ingredients in a Mexican restaurant around here anywhere. Despite all the teasing anyone who’s ever tried them has always wanted seconds, the recipe, or just wants me to come over and make it for their family. This is my most requested meal by far.

Feeding my husband, my son and myself... this yields enough for dinner, hubbies late night snack and lunch for the my kid the next day. (I personally think they taste better the next day anyways)


• 1 family pack of boneless skinless chicken breasts

•2-3 blocks of cream cheese

• approximately 12 to 14 tortillas

• any type picante sauce

• Colby Jack cheese mixture

• salt and pepper


• Start with the chicken breasts, seasoned with salt and pepper cooked over low-ish heat (I only say low-ish) because I am learning how to cook on a gas stove for the first time in my life. So let’s call this the 2nd dot on the dial temp... cook until completely done.

• Use a hand mixer to shred that chicken Y'all. My head nearly exploded when I figured out I can shred chicken with my head mixer (total Epiphany moment) I will never shred with my hands again!

•Once the cooked chicken is shredded, add two or three blocks of cream cheese over low heat. Be careful to avoid scorching the cream cheese.

• When the shredded chicken is coated in a creamy mixture, take the flour tortillas and cover both sides in Picante sauce.

You will see in the video where I realize I need help to light the pilot for my oven, (damn propane and propane accessories). My handy husband to the rescue once again, Love you babe!

• Fill each tortilla with the chicken/cream cheese mixture.

• Roll and place in a 9x13 casserole dish that has a thin layer of picante sauce on the bottom.

• Top with Colby/Jack cheese blend.

• bake at 350 for about 25 minutes.

Be prepared for you husband and kids to worship you after having these Chicken enchiladas.

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