These Incredulada Enchiladas have gained quite a fan base. Once you scroll down and read the ingredients to the recipe I guarantee you’ll think, “Are you kidding me?” They are a splurge but always a crowd pleaser.
My mother in law introduced us to Incredulada Enchiladas and they are well, incredible. I’ve shared the recipe with friends, served them at parties, taken them to expecting mothers and they’re always a hit. What’s not to love about the creamy chicken filling topped with cream and cheese? Garnish with sour cream and salsa and you’re in for a treat!
Incredulada Enchiladas
(Recipe adapted from A Third Course: More Cooking with Class from Charlotte Latin School)
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 large garlic clove, minced
2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
1 (4 ounce) can diced green chilies
1/4 cup diced jalapeno peppers
8 ounce block cream cheese, softened
Salt and pepper, to taste
12 (6 inch) flour tortillas (soft taco size)
1 cup heavy cream or half and half
2 cups shredded monterey jack cheese (or your choice, this time I used the Mexican blend)
Cooking spray
Salsa
Sour cream
Directions:
Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.
Heat olive oil in a large skillet and sautee onions until they begin to soften and become translucent. Add garlic, chilies and peppers and cook for another 2-3 minutes.
Remove from heat and stir in cream cheese and chicken. Season with salt and pepper.
Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.
Serve with salsa and sour cream.
Yield: 6-8 servings
bakin' and eggs 
I would never have thought to put a layer of cream over enchiladas, looks great!
I so want a fork to dig right into this – yum!
I’m making these within the week – they look awesome!
These were delicious! I tried them a few months ago and I will be making them again tonight for cinco de mayo! They are great re-heated as well! 🙂
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We used to make very similar enchiladas. Now to be a bit healthier, we cut down on the cheese on top, and added Emeril’s enchilada sauce. It’s no sugar, lots of yum! I could eat it straight out of the pot!
http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html
[…] tonight was Incredulada Enchiladas because I was making a batch of them for a co-worker who just had a […]
Made these for supper last night, but instead of heavy cream on top, I did half heavy cream and half red enchilada sauce. It was amazing! Love the cream cheesy chicken on the inside! 🙂
jen – what a GREAT idea! i am going to try that next time!
I just finished a delicious plate of these enchiladas. Wow. They are super rich but worth the calories for an occassional splurge! I used half and half and 1/3 reduced fat cream cheese with wheat tortillas to make myself feel a little better. I also served them with a quick homemade salsa and homemade black refried beans. Amazing meal!
These are so delicious! Just had them for dinner tonight and my husband loved them (he’s been hoping I’d find a new white sauce enchilada recipe). Definitely worth trying– and if you’re more of a “mild” girl like me, I’d just be careful with the jalapenos! 😀 Mmm… thanks for the recipe!
[…] and Salsa Verde with cocktails and mocktails. I then served up Bakin’ and Eggs ‘s Increduladas We stuffed our faces and then piled on the huge couch. It was decided by Ruthie that we should […]