These creamy chicken enchiladas with a green chili white sauce will have your family and friends running to the table! The homemade sauce and the addition of cream cheese to the chicken filing is really what sets this recipe apart! The best part is, it comes together quickly with simple ingredients making it a great candidate for busy week night meals. And the leftovers are wonderful heated up the next day!
What you need for this Creamy Chicken Enchiladas:
*chicken–I like to use rotisserie chicken or I make a batch of my Instant pot chicken (super tender)
*Butter, flour and broth (to make a roux for the white sauce)
*Monterey Jack shredded cheese (I like to use a Mexican cheese blend)
*green chilies (2, 4ounce cans)
*cream cheese (the secret to taking your enchilada filling up a notch)
*sour cream (in the white sauce and the filling)
*Tortillas (I prefer flour but you could absolutely use corn)
*Cumin ( adds great flavor)
*Cilantro and/or Green Onion( for garnish)
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Creamy Chicken Enchiladas
Description
Creamy, delicious wonderful chicken enchiladas! These come together fast and your family will LOVE them!!
Ingredients
White Enchilada Sauce
1/4 cup butter
1/4 cup flour
3 cups chicken broth
4 ounce can diced green chilies
1 cup sour cream
1/2 cup shredded Monterey Jack cheese
Filling:
2 cups cooked chicken breast, shredded
6 ounces cream cheese softened
1/2 cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1/2 cups shredded Monterey Jack Cheese
10 8 inch tortillas
Topping:
2 cups Monterey Jack cheese
chopped cilantro for garnish
Instructions
Enchilada Sauce:
To make the sauce add the butter to a saucepan over medium high heat. Whisk the flour into the melted butter to create a roux. Slowly, add in the chicken broth and continue to whisk. Add in the diced green chilies, sour cream, and the Monterey Jack cheese.
Filling:
Combine the chicken, cream cheese, sour cream, green chilies, cumin and Monterey Jack cheese in a medium sized bowl.
Assemble:
Prepare oven by heating to 350 and spray a 9×13 inch pan with cooking spray. Place a couple of filling ( remember you are making 10) down the center of a tortilla and roll up. Place stuffed tortillas in the prepared pan, and continue until you have used all of the tortillas.
Pour sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until the enchiladas are heated though, the cheese is bubbly and toasted on top. Garnish with cilantro and serve!
To much diary. Wouldn’t make it again.