These are the tastiest creamy enchiladas in the world! A crowd pleaser and family favorite for sure!
Whisk together the marinade ingredients and toss with shredded chicken in a zip-loc bag. Let it marinate in fridge for at least 30 min. (Sometimes I’m in a hurry and don’t have that kinda time, haha, so it’s fine skipping that step if you’re in a crunch too!). The longer it marinates the tastier it will be. If you have 6-8 hours to let it sit, that’s even better!
Mix the enchilada sauce and cream into a large bowl. Pour about a 1/2 cup of this mixture on the bottom of a 9×13 baking dish. Fill the tortillas with chicken and shredded cheese. Save a bit of the cheese to sprinkle on top of the enchiladas. Put rolled tortillas in 9×13 pan as you go.
Once pan is filled, pour the remaining enchilada sauce mixture evenly on top of the enchiladas. Sprinkle with cheese.
Bake at 350° for 30 minutes or until golden and slightly crispy on top.
Serve with Cilantro Lime Rice and Beans.
September 5, 2019