Traditional Mexican enchiladas were never creamy—American dairy additions in 1960s Tex-Mex restaurants created this entirely new dish.
Creamy Enchiladas
Indulge in these mouthwatering enchiladas that boast a rich, velvety sauce and a delightful blend of cheesy goodness! Packed with tender chicken, zesty spices, and topped with a luscious cream sauce, these enchiladas are a fiesta of flavors that will keep you coming back for more. Perfect for any weeknight dinner, they’re guaranteed to impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves of garlic
- pepper to taste
- 6 roasted and deveined poblano peppers
- 2 chicken-cilantro seasoning cubes
🥩Meat & Seafood(1)
- cooked chicken with salt, bay leaf, garlic, and onion
🥛Dairy & Eggs(1)
- 500 ml cream (16.9 fl oz)
🫙Pantry Staples(1)
- corn tortillas
🧂Spices & Seasonings(1)
- add a little salt if necessaryoptional
👨🍳 Instructions
- 1
First, cook the chicken with salt, bay leaf, garlic, and onion.
- 2
In a blender, combine the cream, roasted poblano pepper, seasoning cubes, garlic, and pepper, and blend very well.
- 3
Once the chicken is cooked, shred it (you can use a mixer for convenience).
- 4
In a hot skillet with oil and salt, briefly fry the tortillas on both sides.
- 5
Fill the tortillas with chicken and roll them up.
- 6
In another hot skillet, add a layer of the cream mixture, arrange the rolled tortillas, and cover them with more cream.
- 7
Add cheese generously, cover, and when it gratinates, add cilantro.
💡 Pro Tips
- ✓Fry tortillas for exactly 15-20 seconds per side at 350°F oil temperature to create a moisture barrier that prevents the enchiladas from becoming soggy while still keeping them pliable for rolling.technique350°F, 15-20 seconds
- ✓Blend the poblano cream sauce for 90-120 seconds until completely smooth because any chunks will create uneven heating and cause the cream to break when heated.technique90-120 seconds
- ✓Heat the cream sauce to exactly 160-165°F before adding to the skillet because this temperature allows proteins to thicken without curdling, creating the perfect coating consistency.timing160-165°F
- ✓Shred chicken while it's still warm (above 140°F) because hot muscle fibers separate more easily along natural grain lines, creating longer, more appealing shreds.timingAbove 140°F
- ✓Cover the skillet and cook on medium-low heat for 8-10 minutes to allow cheese to melt gradually through conduction while the bottom layer of cream reduces to prevent separation.timing8-10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional Mexican enchiladas were never creamy—American dairy additions in 1960s Tex-Mex restaurants created this entirely new dish.
Creamy Enchiladas
Indulge in these mouthwatering enchiladas that boast a rich, velvety sauce and a delightful blend of cheesy goodness! Packed with tender chicken, zesty spices, and topped with a luscious cream sauce, these enchiladas are a fiesta of flavors that will keep you coming back for more. Perfect for any weeknight dinner, they’re guaranteed to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves of garlic
- pepper to taste
- 6 roasted and deveined poblano peppers
- 2 chicken-cilantro seasoning cubes
🥩Meat & Seafood(1)
- cooked chicken with salt, bay leaf, garlic, and onion
🥛Dairy & Eggs(1)
- 500 ml cream (16.9 fl oz)
🫙Pantry Staples(1)
- corn tortillas
🧂Spices & Seasonings(1)
- add a little salt if necessaryoptional
👨🍳 Instructions
- 1
First, cook the chicken with salt, bay leaf, garlic, and onion.
- 2
In a blender, combine the cream, roasted poblano pepper, seasoning cubes, garlic, and pepper, and blend very well.
- 3
Once the chicken is cooked, shred it (you can use a mixer for convenience).
- 4
In a hot skillet with oil and salt, briefly fry the tortillas on both sides.
- 5
Fill the tortillas with chicken and roll them up.
- 6
In another hot skillet, add a layer of the cream mixture, arrange the rolled tortillas, and cover them with more cream.
- 7
Add cheese generously, cover, and when it gratinates, add cilantro.
💡 Pro Tips
- ✓Fry tortillas for exactly 15-20 seconds per side at 350°F oil temperature to create a moisture barrier that prevents the enchiladas from becoming soggy while still keeping them pliable for rolling.technique350°F, 15-20 seconds
- ✓Blend the poblano cream sauce for 90-120 seconds until completely smooth because any chunks will create uneven heating and cause the cream to break when heated.technique90-120 seconds
- ✓Heat the cream sauce to exactly 160-165°F before adding to the skillet because this temperature allows proteins to thicken without curdling, creating the perfect coating consistency.timing160-165°F
- ✓Shred chicken while it's still warm (above 140°F) because hot muscle fibers separate more easily along natural grain lines, creating longer, more appealing shreds.timingAbove 140°F
- ✓Cover the skillet and cook on medium-low heat for 8-10 minutes to allow cheese to melt gradually through conduction while the bottom layer of cream reduces to prevent separation.timing8-10 minutes