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Creamy Dreamy Chicken Enchiladas

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These Creamy Dreamy Chicken Enchiladas are a cheesy, comforting dinner favorite, made with shredded chicken, Monterey Jack cheese, and a luscious sour cream and green chile sauce. Easy to assemble and bake, this creamy chicken enchilada recipe is perfect for weeknights or potlucks—and always a crowd-pleaser.

Ingredients

  • Enchiladas:
  • 10 small soft flour tortillas
  • 2½ cups shredded cooked chicken
  • 3 cups Monterey Jack cheese, grated
  • Creamy Sauce:
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz canned diced green chiles

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a bowl, combine shredded chicken with 1 cup of the cheese. Fill each tortilla with the mixture, roll up, and place seam-side down in the dish.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  4. Gradually add chicken broth while whisking continuously until the sauce thickens and begins to bubble.
  5. Remove from heat and stir in sour cream and green chiles until smooth.
  6. Pour sauce over the rolled enchiladas and top with remaining cheese.
  7. Bake uncovered for 20–23 minutes. Broil for an additional 3 minutes until the cheese is golden and bubbly.
  8. Let rest for a few minutes before serving warm.

Notes

  • Use rotisserie chicken for a time-saving shortcut.
  • Warm corn tortillas before rolling to prevent tearing.
  • Add sautéed veggies to the filling for extra flavor and nutrition.
  • Freeze unbaked enchiladas for future meals.

Nutrition

Find it online: https://recipesbyliza.com/creamy-dreamy-chicken-enchiladas/