Recipe: Creamy Chicken Enchiladas without Onions ~ Dallas Mom Blog and Fort Worth Mom Blogger: Trendy Mom Reviews
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Friday, December 27, 2019

Recipe: Creamy Chicken Enchiladas without Onions

Recipe: Creamy Chicken Enchiladas
This recipe is dedicated to everyone that wants to join Cinco de Mayo celebrations but cannot eat peppers, onions, or salsa. 
  • 1 pound of chicken breast
  • 1/2 package of reduced fat cream cheese
  • 8 ounces of Mexican shredded cheese mix
  • 2 cans of cream of chicken
  • 1/2 teaspoon of ground black pepper
  • 1 cup of corn
  • 12 corn tortillas
1. Boil chicken breast for approximately 15 minutes (or until fully cooked) and then add to your mixer bowl.
2. Place cooked chicken breast in mixer bowl using a paddle attachment and shred by mixing on a low speed until fully shredded.
3. Add the cream cheese, 1/4 cup of the cheese, ground black pepper, and cooked corn to the mixer bowl. Mix on low speed until evenly distributed.
It will look like this:
5. Add approximately 1/4 cup of the chicken mixture to each corn tortilla, roll, and place in a greased pan.
6. Pour cream of chicken on top of the enchiladas.
7. Top with cheese.
8. Bake covered at 350-degrees for 25 minutes.
9. Uncover and bake an additional 5 minutes.

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