Cream Cheese Chicken Enchiladas

Why Make This Recipe

These Cream Cheese Chicken Enchiladas are so comforting and full of flavor. The creamy filling with tender chicken and melted cheese makes every bite delicious. It’s a meal the whole family will love, even picky eaters.

You don’t need fancy ingredients to make this. Most things are already in your kitchen—like tortillas, chicken, cream cheese, and shredded cheese. You can also prepare it ahead of time and bake it later, which makes it great for busy days.

This recipe is also perfect for gatherings. It’s easy to double and serve to a crowd. Once you try it, it might become your go-to meal for dinner nights or potlucks.

How to Make Cream Cheese Chicken Enchiladas

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Ingredients:

• 10 soft taco-sized flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 (8 oz) package cream cheese, softened

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken with the cream cheese until smooth.
3. Fill each tortilla with the chicken mixture, then roll it up and place seam-side down in a greased 9×13 baking dish.
4. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
5. Add chicken broth and stir until thick and smooth.
6. Remove from heat and mix in sour cream and green chilies. Do not boil.
7. Pour this sauce over the rolled tortillas in the baking dish.
8. Sprinkle shredded cheese on top.
9. Bake uncovered for 22–25 minutes, until bubbly.
10. If you like, broil for 2–3 minutes to brown the cheese a little.