Creamy Chicken Enchiladas
Indulge in the ultimate comfort food with these Creamy Chicken Enchiladas, a perfect blend of rich, cheesy goodness and zesty Tex-Mex flavors. Tender shredded chicken is mixed with tangy cream cheese, sour cream, and mild green chiles, then rolled into soft flour tortillas and drenched in a luscious homemade cheesy sauce. A combination of cheddar and Monterey Jack cheese ensures every bite is velvety and satisfying, while warm spices like cumin and garlic powder add just the right kick. This easy, baked enchilada recipe is prepped and ready in under an hour, making it ideal for a weeknight family dinner or a crowd-pleasing gathering. Don't forget to garnish with fresh cilantro for a burst of freshness! With its creamy texture, melty cheese topping, and savory filling, this dish is sure to become a go-to comfort classic.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 Flour tortillas
- 8 ounces Cream cheese
- 1 cup Sour cream
- 1 can (4 ounces) Green chiles
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Chicken broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium bowl, combine the shredded chicken, cream cheese, 1/2 cup of sour cream, green chiles, garlic powder, cumin, salt, and black pepper. Mix until well combined.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to remove the raw taste of the flour.
Gradually whisk in the chicken broth, ensuring no lumps remain. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the remaining sour cream and 1 cup of shredded cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Pour the creamy sauce evenly over the rolled tortillas in the baking dish, ensuring all are well coated.
Top with the remaining shredded cheddar cheese and the Monterey Jack cheese.
Bake uncovered in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 44.7 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 903 mg | 69% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
