Creamy Chicken Enchiladas

(from msmar’s recipe box)

Categories: Chicken, Main Dish, Mexican


  • 4 large boneless skinless chicken breasts
  • Salt
  • Pepper
  • Ground Cumin
  • Garlic Powder
  • Onion Powder
  • Tex-Mex Seasoning
  • 1/2 package neufchatel cheese
  • 1/4-1/2 cup reduced fat sour cream
  • 1 can Rotel tomatoes & chiles
  • 1-2 cans enchilada sauce
  • tortillas
  • Mexican style shredded cheese
  • heavy cream


  1. Season chicken to taste with all spices. Brown over medium heat, aproximately 7 minutes per side. Let cool, then shred by hand.

  2. Add Rotel to skillet and saute. Stir in neufchatel and chicken and stir until cheese melts.

  3. Add filling to tortillas and roll up. Place seam side down in baking dish. Drizzle with a little heavy cream, sprinkle with shredded cheese, and top with enchilada sauce.

  4. Cover and bake at 350 degrees farenheit for about 30 minutes. Uncover and bake an additional 15 minutes, or until cheese is lightly browned.

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