This was so tasty, we rushed to eat seconds before it ran out

Craving a Tex-Mex comfort food fix? These creamy chicken enchiladas are sure to hit the spot. Packed with flavorful shredded chicken, a creamy green chile sauce, and melty cheese, this recipe is easy to follow and delivers big on taste.



Ingredient Quantity
Cream cheese, softened 8 oz package
Cooked, shredded chicken 3 cups
Mexican cheese, shredded 2 cups
Unsalted butter 3 tablespoons
Chicken broth 2 cups
Diced green chiles (4 oz can) 1 can
Corn tortillas (6-inch) 8
All-purpose flour 3 tablespoons
Lime juice 1 tablespoon
Chili powder (optional) 1/2 teaspoon
Salt and pepper To taste
Fresh cilantro (for garnish) Optional
Toppings (optional) Diced tomatoes, sliced olives, sliced jalapeños, chopped green onions


  1. Preheat and prep: Turn your oven on to 350°F (175°C) and grease your 9×13-inch casserole dish.
  2. Make the filling: In a bowl, combine half the softened cream cheese, shredded chicken, 1 cup of the Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
  3. Fill and roll: Spread 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place them seam side down in the greased casserole dish.
  4. Sauté and simmer: In a saucepan, melt the butter. Whisk in the flour for 2-3 minutes, then season with salt and pepper. Gradually whisk in the chicken broth and bring to a simmer. Add the diced green chiles and remaining cream cheese. Cook until the sauce thickens.
  5. Assemble and bake: Pour the green chile sauce over the enchiladas in the dish. Top with the remaining shredded Mexican cheese. Bake for 20-25 minutes. For an extra-crisp top, you can broil for a few minutes at the end.
  6. Rest and serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro (optional) and your favorite toppings like diced tomatoes, olives, jalapeños, or green onions.

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