Incredulada Enchiladas

I present to you, Incredulada Enchiladas. These creamy white chicken enchiladas have gained a cult following over the years and for good reason. I can honestly say that I’ve never used these words to describe a food before but every bite is like a party in your mouth where you want to close your eyes and say, “mmmmm.” I might have gone too far there but they are that delicious.

I have shared this recipe with countless friends and co-workers, served them to guests, taken them to new moms…Incredulada Enchiladas never let me down. The original recipe came from a school cookbook where parents submitted recipes but I’ve taken liberties with it over the years so I’ll be sharing with you what I consider to be my personal perfected version of them.

WHAT MAKES THESE WHITE CHICKEN ENCHILADAS SO SPECIAL 

Let’s chat about what makes Incredulada Enchiladas so incredible:

• This recipe includes cheese, cream cheese and half and half so you can only imagine how deliciously indulgent they are.
• The chicken filling is a creamy mixture of shredded chicken, sautéed onions, Rotel tomatoes and cream cheese with some other spices and seasonings added in there.
• The enchiladas are bathed in half and half and topped with cheese before they are baked so refer back to the first bullet…deliciously indulgent.
• They lend themselves to all sorts of fun and tasty toppings. Think avocado, cilantro, lime wedges, all sorts of different salsas, sour cream, lime crema…get creative.
• They travel well and the leftovers reheat wonderfully!

INCREDULADA ENCHILADA INGREDIENTS 

The ingredients list for these white chicken enchiladas is pretty simple and they don’t take too long to prepare. Here’s what we’re working with:

• Flour tortillas – most of the time I prefer corn tortillas for things like enchiladas and tacos but flour works much better in this recipe. They hold up much better to the creamy filling and don’t fall apart.
• Shredded chicken breasts – you can cook and shred your own but I often use a rotisserie chicken.
• Onions and garlic – the recipe starts with sautéing onions and garlic. This builds the base for the flavors in the filling.
• Chopped green chiles – one small can of chopped green chiles adds big flavor to the enchilada filling.
• Canned diced tomatoes – the original recipe doesn’t included diced tomatoes but I have found them to be a great addition to the filling and overall flavor of the dish. You can use a can of Rotel or any canned diced tomatoes.
• Cream cheese – this is stirred into the filling and is what makes it over the top creamy!
• Half and half – this is poured over the enchiladas before baking and serves as the “sauce” that the enchiladas cook in. The original recipe called for heavy cream and I’ve come to find that half and half works just as well and is a bit lighter. I’ve also had people tell me that they’ve mixed half and half and red enchilada sauce. That sounds good!
• Shredded cheese – sprinkled on top of enchiladas before baking for a cheesy top layer. Lots of different cheeses could work here including white cheddar, monterey jack, Mexican blends, colby jack, etc.

Here’s a close-up look at the filling before stirring in the cream cheese and adding the chicken.

Here’s an after of the filling ready to be wrapped in the tortillas.

And here are the white chicken enchiladas ready to go in the oven.

WHAT TO SERVE WITH WHITE CHICKEN ENCHILADAS

Since these enchiladas are a little on the indulgent side, I like to serve them with a chopped salad. Just recently, I enjoyed them with salad and fresh corn and of course they’re great with rice and beans.

INCREDULADA ENCHILADAS RECIPE 

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6-8 servings 1x

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
2 1/2 cups cooked, shredded chicken
1 (4-ounce) can diced green chilies
1 (10-ounce) can of Rotel Original Tomatoes & Green Chiles, drained (or 10 ounces of any canned diced tomatoes)
8-ounce block cream cheese, softened
Salt and pepper, to taste
12 (6-inch) flour tortillas (soft taco size)
1 1/2 cups half and half
2 cups shredded cheese (monterey jack, white cheddar, Mexican blend)
Toppings of choice – sour cream, cilantro, salsa, avocado, lime wedges, crema, etc.

Instructions

• Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat and sauté onions until they begin to soften and become translucent. Add garlic, chilies and canned tomatoes and cook for another 2-3 minutes.
• Reduce heat to low stir in cream cheese and chicken. Mix until cream cheese has melted into the mixture and everything is incorporated. Season to taste with salt and pepper.
• Spoon mixture into tortillas, roll and place seam side down in baking dish.
• Pour half and half over enchiladas and top with shredded cheese.
• Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until half and half thickens and cheese is melted and lightly browned.
• Serve with toppings of choice.

Notes

• Enchiladas can be prepared ahead of time and refrigerated but wait until you’re ready to bake to add the half and half and cheese.
• Store leftovers in the refrigerator in an airtight container for 3-5 days.