HERDEZ® Creamy Pasilla Enchiladas Recipe - Allrecipes.com
HERDEZ(R) Creamy Pasilla Enchiladas Recipe
  • READY IN 45 mins

HERDEZ® Creamy Pasilla Enchiladas

Recipe by  

"This is a cheesy chicken enchilada with a flavorful spicy kick! It's great served with Mexican rice on the side, and it's kid approved. For variations, you can use black beans instead of corn, or add some tomatoes and diced jalapenos to the chicken mixture."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F. Lightly spray a 13x9 inch baking dish with cooking spray. Spread 4 tablespoons of the cooking sauce to coat the bottom of the baking dish.
  2. Mix the chopped chicken, corn, onion, and 1/2 cup of the cooking sauce in a bowl. Spread 3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle lightly with cheese, reserving at least 1/2 cup to top all of the enchiladas. Roll up the tortillas and place seam side down in the prepared dish.
  3. In a separate bowl, mix together the cream cheese, 1/2 cup of the Herdez sauce, and half and half until blended and smooth. Top each enchilada with some of the cream sauce.
  4. Bake uncovered in preheated oven for 25 minutes. Sprinkle the remaining cheese over the enchiladas and continue baking until cheese is melted, about 5 minutes. Garnish with sour cream, olives, and cilantro, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2013

The first statement I need to make is that I really love the new Herdez Cooking Sauces that are making their way to your grocery stores this week. If you are a recipe purist who thinks one should follow the recipe exactly, just stop reading now! I did make a few changes to this recipe. First of all, I used leftover flour tortillas from my freezer from the Tequila Party I hosted for AR friends in April! Then I used my leftover Roast Sticky Chicken (still a favorite from this site). I had some leftover Herdez Tomatillo Verde Cooking Sauce (my very favorite of the four new cooking sauces), so I used that along with a little beef broth (leftovers from my Drowned Beef Sandwich the other night). The corn I cut from the cob was very sweet, and that was a perfect complement to the spicy sauce. We loved this dinner. We didn't eat all that much because it is rich, but we did have a green salad to go along with it. Delicious! Totally yummy!

Most Helpful Critical Review
Jul 23, 2013

Unfortunately these were not a big hit in my house. They were ok but not out of this world. The filling mix was missing something but my entire family couldn't name what. The corn was a unique addition. After 4 years in El Paso and the southwest I don't think I ever saw corn in an enchilada. The sauce mixture could also stand to be doubled. My entire family agreed it could use more.


14 Ratings

Jul 07, 2013

Very good! As you can see, I really like color. In my decorating and in my cooking. Food can be art, and we eat with our eyes. Presentation is everything! I used chopped tomato for a nice contrast with the cilantro and sour cream. Tastes as good as it looks!

Jul 19, 2013

I tried this recipe tonight, and I must say that this sauce has an authentic enchilada flavor. We really enjoyed it. I know that sour cream and olives would be great, but I served it with a simple fresh tomato salsa.

Jul 16, 2013

I made these last night and they were very good. My husband liked them so much he wanted some of the leftovers for breakfast this morning. They were even better the next day. I normally like a bit more sauce but these were very good.

Jul 07, 2013

Just got these out of the oven-very, very good. I loved the idea of putting the cheddar cheese on top to bake on-made it really good. The cooking sauce was excellent-will make again.

Jul 30, 2013

This went over well at our house! Instead of cubing the chicken, I shredded it to make sure all the flavors mixed into it. I cut fresh white corn off a cob. I wrapped the enchiladas in a flour and corn tortilla which tasted fabulous. I loved the mixture of cream cheese and sauce for the top...that was really great. In the future, I may mix that in with the chicken and Herdez sauce. Then, I'll use enchilada sauce under and over the top. I would've loved more sauce with this, but it was good as it was!

Jul 20, 2013

Unfortunately, my husband doesn’t like spicy food so I rarely make Mexican food. This was my first attempt at making enchiladas, and it came out very well if I say so myself. I reduced the amount of HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, but it still came out tasty, so much so, that my husband had seconds. Who knew?


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  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 1385 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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