Make You Melt Creamy Chicken Enchiladas
Indulge in ultimate comfort food with our "Make You Melt Creamy Chicken Enchiladas," a crowd-pleasing dish that's as rich and satisfying as its name suggests. Tender shredded chicken is folded into a luscious, flavor-packed filling made with cream cheese, sour cream, diced green chilies, and a hint of warming spices like cumin, garlic powder, and onion powder. Rolled up in soft flour tortillas, these enchiladas are made irresistible with a homemade cheese sauce, whisked to velvety perfection using Monterey Jack cheese, chicken broth, and milk. Topped with gooey melted cheddar and baked to golden bubbling perfection, this dish captures the essence of creamy, cheesy, and comforting Mexican-inspired flavors. Perfect for weeknight dinners or casual gatherings, serve these enchiladas hot and garnish with fresh cilantro for a pop of color. With easy prep and hearty servings, it’s a guaranteed hit that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 4-ounce can Green chilies, diced
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, the softened cream cheese, sour cream, diced green chilies, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
Lay a tortilla flat on a clean surface and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1-2 minutes to form a roux.
Gradually add the chicken broth to the saucepan while whisking constantly to avoid lumps. Slowly pour in the milk and continue whisking until the sauce thickens, about 3-4 minutes.
Remove the saucepan from the heat and stir in the remaining 1 cup of Monterey Jack cheese. Whisk until the cheese is melted and the sauce is smooth.
Pour the cheese sauce evenly over the rolled tortillas in the baking dish, ensuring they are well-coated.
Sprinkle the 1 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly on top.
Garnish with fresh cilantro if desired and serve hot.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 7.3 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 647 mg | 50% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 542 mg | 12% | |
*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.
