Creamy Chicken Enchiladas

By Mary Susan

When I was growing up, I was a super picky eater. I refused to eat pork after a science lesson in 7th grade, I’d make my mom cut my chicken so I wouldn’t find any gross parts, I didn’t eat red meat. My mom still thinks I eat weird, oh well.

While I’m still not a fan of red meat, I’ve grown past my chicken woes, and will now cut my own. Good thing, because I think my husband would laugh at me if I asked him to cut my chicken up.

I do remember my mom making these creamy chicken enchiladas, though. It’s an easy recipe, and I’m pretty sure I whipped them up a few times in my cinder block college dorm for my roommates.

This is an easy dinner that comes together quickly. I prefer to cook my chicken in an insta-pot or crockpot with a little bit of taco seasoning. Chicken cooked in either of those methods makes for easily shreddable chicken. It’s also great to just put it in and forget about it.

Now, I’m fortunate to be the one with picky kids. My oldest loves Mexican food, but she hates seeing any peppers or tomatoes in her food. I get it. I was totally that way. I’ve learned to blend the green chilis up to a liquid before melting it in with the cream cheese. No green chilis in sight, means no complaints at dinner time and no plates full of picked out chilis.

Recipe