Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

This is the BEST chicken enchilada recipe and one the whole family will love! Tips on how to shred chicken, a quick 10 minute creamy enchilada sauce starring sour cream and broth, and easy assembly thanks to using tortillas. This baked recipe will become a favourite!

Yіeld :   6 servings
Prep Tіme : 15 mіns
Cook Tіme : 20 mіns
Totаl Tіme : 35 mіns

  • 4 skinless boneless chicken breasts, cooked and shredded
  • 8 flour tortillas, I used the big ones
  • 3/4 onion, diced
  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can green chilies
  • 2 cups cheese {use bagged shredded Mexican or shred your own Monterey Jack}
  • chopped cilantro for garnish, if desired

  • Using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning
  • Add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.
  • Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside
  • In a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese
  • Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}. 
  • Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture
  • Pour remaining sauce over the tortilla rolls, then top with remaining cheese
  • Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy! 

Recipe adapted from @

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