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Creamy Chicken Enchiladas

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These Creamy Chicken Enchiladas feature shredded chicken in a smooth cream sauce, wrapped in tortillas and baked to perfection, ideal for weeknight dinners or gatherings.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup sour cream
  • 4 oz cream cheese, softened
  • 1/2 tsp garlic powder
  • 10-12 flour tortillas (6-inch size)
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken breasts and cook until cooked through, about 5-7 minutes per side.
  3. Let the chicken cool slightly, then shred it with two forks.
  4. In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, to let the flavors meld.
  6. Add the shredded chicken to the skillet and stir to combine. Set aside.
  7. In a medium saucepan, melt the butter over medium heat.
  8. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  9. Slowly pour in the chicken broth, whisking continuously to avoid lumps.
  10. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes, stirring frequently.
  11. Remove the saucepan from the heat. Stir in the sour cream, cream cheese, diced green chilies, cumin, garlic powder, salt, and pepper. Mix until smooth and creamy.
  12. Preheat your oven to 350°F (175°C).
  13. Lightly grease a 9×13 inch baking dish.
  14. Spoon about 1/4 cup of the chicken filling into the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  15. Repeat with the remaining tortillas and filling.
  16. Pour the creamy sauce evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese over the top.
  17. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  18. Let the enchiladas cool for a few minutes before serving.

Notes

Use warm tortillas to prevent cracking; taste the filling before assembling and adjust seasoning as needed. For lighter sauce, swap half sour cream for Greek yogurt.

  • Author: Jordan Miles
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 470
  • Sugar: 3g
  • Sodium: 640mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Find it online: https://cookaza.com/creamy-chicken-enchiladas/