These enchiladas are made completely from scratch and they are rich and creamy and utterly delectable! What’s even better is how quickly they come together. Everyone will love these cheesy chicken filled enchiladas covered in a rich creamy sauce flavored with mild green chilies, all topped with a blanket of melted cheese.
Typically a Mexican meal isn’t complete without a topping of sour cream, but these enchiladas are so rich and creamy you won’t need to add any. I bet you probably have all the ingredients you need to make these lovely enchiladas in your pantry and fridge right now.
Don’t have cooked chicken on hand? No worries. Place a couple frozen chicken breasts in your slow cooker with some chicken broth first thing in the morning before heading out the door for work. Set the temperature on low and let it go all day. When you get home, shred the cooked chicken breasts and you pretty much have the filling ready to go.
Make this a complete meal and serve these enchiladas with a side of my favorite restaurant style Spanish Rice.
Lets get these enchiladas made so we can enjoy them for dinner! I promise that making this meal from scratch is a lot easier than you think it is. Keep reading, you’ll see.
Preheat oven to 350°F. Spray 13X9 inch dish with non-stick cooking spray.
TIP: Take a few minutes to shred your own cheese, it melts better than the pre-shredded cheeses resulting in a creamier consistency.
In a large bowl, mix together the cooked shredded chicken with 2 cups of the shredded cheese. Reserve remaining cheese for the topping.
Divide chicken/cheese filling evenly between the flour tortillas.
Roll up tortillas and place them seam side down in prepared casserole dish. Set aside.
This recipe calls for flour tortillas but you can also use corn tortillas for this recipe. Both are delicious! Use your favorite and whatever you have on hand.
Now it’s time to make the creamy sauce. In a large saucepan, melt butter over low heat. Add flour.
Cook stirring to combine and make a roux. Cook for another minute to cook off the raw flour taste.
Add the chicken broth, and increase the heat to medium. Bring sauce to a simmer and whisk continuously until the sauce thickens.
Remove sauce from heat and let it cool 5 minutes.
Adding sour cream to the boiling hot sauce may cause it to curdle. Let the sauce cool off just a bit before adding the sour cream.
Add sour cream to the cream sauce.
Whisk until completely combined, smooth and creamy.
Stir in green chilies.
Pour the sauce evenly over the enchiladas. Be sure to cover all the edges of the enchiladas with the sauce.
Use a spatula to gently pull enchiladas apart in the pan to make sure the sauce can get down in between each of them.
Top enchiladas evenly with the remaining reserved shredded cheese.
Bake enchiladas at 350° for 20-25 minutes or until cheese is melted and enchiladas are hot and bubbling and heated through.
Set oven temperature to broil and cook for 2-3 more minutes until cheese is lightly browned and enchiladas are hot and bubbly. Be sure to keep a close eye on it so that it doesn’t burn. It will go from lightly browned to burnt in 2 seconds flat, so stay by the oven and keep a close eye on it.
Remove enchiladas from oven and allow them to sit for 5 minutes before serving.
Thank you Sarah at raininghotcoupons.com for this fabulous recipe!!! These enchiladas are yummy-yum-yum!!! The leftovers, if you have any, reheat beautifully and taste even better the next day. You are going to love this recipe! It’s a keeper! I know these enchiladas will be making a regular appearance at our house.
Creamy Chicken Enchiladas
Ingredients
- 3 boneless, skinless chicken breasts, cooked nd shreddeda
- 2 cups Monterey Jack cheese, shredded
- 2 cup cheddar cheese, shredded
- 8-10 flour tortillas
- 6 tbsp butter
- 6 tbsp flour
- 2 (14.5 oz) cans chicken broth
- 1¾ cups sour cream
- 7 oz can diced green chilies
Instructions
- Preheat oven to 350°F.
- Spray a 13X9 inch oven safe casserole dish with non-stick cooking spray.
- In a mixing bowl combine shredded chicken with half the shredded cheese.
- Divide chicken/cheese mixture evenly between the flour tortillas.
- Roll tortillas snugly enclosing the the chicken/cheese filling and place them in the prepared casserole dish seam side down. Set aside.
- In a large saucepan, heat butter over medium low heat until melted.
- Whisk in flour and stir to combine making a roux. Cook for 1 minute.
- Add chicken broth and increase heat to medium. Bring sauce to a low simmer. Continue to whisk until the sauce thickens.
- Remove sauce from heat and allow it to cool for 5 minutes.
- Stir in the sour cream and whisk to combine with the sauce until smooth and creamy.
- Add diced green chilies to the cream sauce. Stir to combine.
- Spoon the cream sauce over the enchiladas in the casserole dish. Use a spoon or a spatula to pull enchiladas apart making sure the sauce gets down in between the enchiladas.
- Top enchiladas with an even layer of the remaining shredded cheese.
- Bake uncovered for 20-25 minutes until heated through and cheese is melted.
- Turn on broiler and cook for an addtional 2-3 minutes until cheese is golden brown and casserole is hot an bubbly.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
