Cream Cheese Chicken Enchiladas make for a delightful weeknight dinner, especially when you have some leftover cooked chicken, such as rotisserie chicken.
These enchiladas are undeniably the epitome of creamy goodness. The luscious white enchilada sauce, enriched with cream cheese, elevates the dish to perfection. If you’re seeking an uncomplicated yet delicious chicken enchilada recipe, you’ve found it!
What exactly is an enchilada? It’s a tortilla rolled around a filling, typically meat, then smothered in sauce and baked. These Cream Cheese Chicken Enchiladas boast a filling of creamy cream cheese chicken, tomatoes, and mild green chiles, all topped with a velvety white enchilada sauce that’s generously cheesy.
10 small soft flour tortillas (though corn can be used, I prefer the combination with chicken)
3 tablespoons of flour
2 cups of chicken broth
1 cup sour cream
2 1/2 cups shredded, cooked chicken (roast chicken works well)
3 cups Monterey Jack cheese, grated
3 tablespoons of butter
4 oz diced green chiles (opt for medium for a non-spicy option)
Preheat the oven to 350 degrees.
Combine shredded chicken with 1 cup of cheese.
Fill each tortilla with the chicken and cheese mixture, roll them up, and place them in a greased 9×13 skillet.
Melt butter in a skillet over medium heat, stir in flour, and whisk for 1 minute.
Gradually add broth, whisking continuously. Cook over high heat until the mixture thickens and bubbles.
Remove from heat and add sour cream and green chiles. Be cautious to prevent the mixture from getting too hot and curdling the sour cream.
Pour the creamy mixture over the enchiladas, and sprinkle the remaining cheese on top.
Bake for 20-23 minutes, then broil for an additional 3 minutes to achieve a golden-brown cheese topping.
Enjoy your Cream Cheese Chicken Enchiladas!