Dinner

Cheesy Chicken Enchiladas

Serves 4· Nielson Family· Added Jan 1, 2026
Mexican

Ingredients

4 servings
  • Butter4 tablespoons
  • All Purpose Flour5 tablespoons
  • 15-ounce Cans Chicken Broth2
  • Garlic Powder1½ teaspoons
  • Onion Powder1 teaspoon
  • Cumin1½ teaspoons
  • Chili Powder1 tablespoon
  • Black Pepper⅛ teaspoon
  • Sour Cream⅓ cup
  • Shakes Tabasco (or Similar Hot Sauce) · Optional2
  • Kosher Salt · to taste
  • (1/2 Block) Cream Cheese (low Fat Is Fine)4 ounces
  • 7-oz Can Mild Green Chilis (use the Entire Can Even If You Are Halving It)1
  • Cooked · shredded chicken (about 3 1/2 cups)14 ounces
  • Shredded Monterey Jack or Pepper Jack Cheese · divided4 cups
  • Medium Flour or Corn Tortillas (i Use Flour)8

Method

  1. 01

    Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with nonstick spray and set aside.

  2. 02

    Melt butter in a large skillet over medium heat. Wen butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it’s not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue 🙂

  3. 03

    Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.

  4. 04

    In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.

  5. 05

    Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).

  6. 06

    Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

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