HERDEZ® Creamy Pasilla Enchiladas

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 jalapeños to the chicken mixture.

Recipe courtesy of Allrecipes® Brand Ambassador Amanda R., 2013.


  • Non-stick cooking spray

  • 1 1/4 cups

    HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, divided

  • 2

    skinless, boneless chicken breast halves, cooked and cubed

  • 1/2 cup

    corn kernels

  • 1/4 cup

    chopped onion

  • 8 (8 inch)

    flour tortillas

  • 1 cup

    shredded Cheddar cheese, divided

  • 4 ounces

    reduced-fat cream cheese, room temperature

  • 2 tablespoons

    fat free half and half

  • Garnishes (optional):

  • Sour cream

  • Black olives

  • Chopped fresh cilantro

Print Recipe

Serves 4



  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.


HERDEZ® Salsa Mexicana Medium/Hot

Our signature salsa made with natural ingredients and just the right amount of heat.

Learn More

Sign Up for News & Updates