Cream Cheese Chicken Enchiladas make for a fantastic weeknight meal. These creamy chicken enchiladas are an excellent way to use up leftover chicken, especially rotisserie chicken.
This recipe truly delivers the creamiest, most flavorful chicken enchiladas you’ll ever try. The rich, cheesy white enchilada sauce is irresistible! If you’ve been searching for an easy chicken enchilada recipe, give this one a try—it won’t disappoint.
what exactly is an enchilada?
It’s a rolled tortilla filled with a delicious stuffing, often meat, topped with a savory sauce, and baked to perfection. These Cream Cheese Chicken Enchiladas are stuffed with a creamy chicken mixture, tomatoes, green chiles, and smothered in a luscious, cheesy white sauce.
Ingredients
10 small soft flour tortillas (you can use corn, but I prefer flour with chicken)
3 tablespoons of flour
2 cups chicken broth
1 cup sour cream
2 ½ cups shredded, cooked chicken (roast chicken works great!)
3 cups grated Monterey Jack cheese
3 tablespoons butter
4 oz diced green chiles (I prefer medium—mild, no heat)
Instructions for Cream Cheese Chicken Enchiladas:
- Preheat your oven to 350°F.
- In a bowl, combine the shredded chicken with 1 cup of cheese.
- Fill each tortilla with the mixture, roll them up, and place them seam-side down in a greased 9×13 baking dish.
- In a skillet, melt the butter over medium heat. Stir in the flour and whisk for 1 minute.
- Slowly pour in the chicken broth, whisking constantly. Continue cooking over high heat until the mixture thickens and starts bubbling.
- Remove from heat and stir in the sour cream and diced chiles. Make sure it doesn’t get too hot to avoid curdling the sour cream.
- Pour this creamy sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 20-23 minutes, then broil for an additional 3 minutes to brown the cheese.
Enjoy your delicious Cream Cheese Chicken Enchiladas!