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Easy Creamy Chicken Enchiladas

Soft tortillas filled with creamy chicken and cheese, baked in a rich homemade sauce until bubbly and golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups shredded cooked chicken
  • 1 cup cheddar cheese shredded
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 can diced green chilies
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Creamy Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 0.5 cup sour cream
  • 0.5 cup Monterey Jack cheese shredded
Assembly
  • 8 flour tortillas
  • 1 cup Mexican cheese blend shredded

Equipment

  • Mixing bowls
  • Baking dish
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Mix shredded chicken, cream cheese, sour cream, cheddar cheese, green chilies, garlic powder, and onion powder in a bowl.
  3. Place filling in tortillas, roll tightly, and arrange seam-side down in the baking dish.
  4. Melt butter in a saucepan, whisk in flour, and cook for 1 minute.
  5. Gradually whisk in chicken broth until sauce thickens.
  6. Stir in sour cream and Monterey Jack cheese until smooth.
  7. Pour sauce over enchiladas and sprinkle with remaining cheese.
  8. Bake 20–25 minutes until bubbly and golden. Serve warm.

Notes

Rotisserie chicken works perfectly for this recipe and saves prep time.