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Chicken Enchiladas

These chicken enchiladas are an easy go-to meal that satisfies your Mexican craving. This recipe makes the best creamy sauce that is poured over cheesy shredded chicken rolled in flour tortillas. Who knew that homemade chicken enchiladas with white sauce could be so simple and delicious?

Chicken Enchiladas


1 pound of cooked and shredded chicken

1 (8 oz.) package of cream cheese

1 cup shredded cheddar cheese

2 cups shredded monterey jack cheese

2 Tbsp taco seasoning

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

4 oz. can of green chilies

8 to 10 burrito size flour tortillas

Taco Seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp cumin

1 tsp chili powder

1 tsp salt


Combine shredded chicken with cream cheese, cheddar cheese, and 1 tablespoon of taco seasoning, and set aside. In a large skillet, melt butter and then add flour to make a roux. Add chicken broth and stir until thickened. Add other tablespoon of taco seasoning, green chilies, and gradually begin adding monterey jack cheese, until smooth and creamy. Remove from heat and stir in the sour cream. Take about 1 cup of the sauce and spread into the bottom of a 9 x 13 baking dish. Put about 1/2 cup of chicken mixture in a flour tortilla and roll tightly, placing seam side down in the baking dish. Once you fill and roll all the tortillas, pour the remaining sauce over top and gently move the tortillas to let the sauce get in between each of them. Bake uncovered in a 350 degree oven for 30 minutes or until the cheese is hot and bubbling.

For a video tutorial visit my YouTube channel

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