Enchiladas are a food that I have always loved and have enjoyed cooking. We grew up 30 minutes from restaurants and rarely went out to eat growing up. My sister and I use to make a recipe in high school that I seem to have lost but I have created my own spin on Chicken Enchiladas since then.
I created this recipe after trying The Pioneer Woman’s White Chicken Enchiladas over six years ago and have really altered that recipe into the version I make today. I like the added cream cheese which gives it a creamier taste!
These always hit the spot and we love them! Our employees love them too when I make them for lunch. I always serve them with a Mexican Rice and sometimes a Mexican Corn recipe.
And today I learned that Nora loved them too as she tried to the eat the enchiladas out of the pan before I poured the sauce on. She’s sneaky and keeps me on my toes.
- 12 tortillas
- 2 Tbsp. butter
- 1 large onion, diced
- 1 4 oz. cans diced green chilies
- 2 cups cooked, shredded chicken
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp.pepper
- ½ cup chicken broth
- 8 oz. cream cheese
- ½ cup Heavy Cream
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1½ cup chicken broth
- 1 cup sour cream
- 1 cup heavy cream
- 2-1/2 cups Cheddar or Monterey Jack cheese, grated
- salt And pepper, to taste
- Preheat the oven to 350 degrees F.
- Heat 2 Tbsp. butter in a small skillet over medium heat.
- Add onions and green chilies and saute for 1-2 minute until onions begin to appear translucent.
- Add chicken, paprika, cumin, pepper and stir together. Add ½ cup chicken broth, cream cheese and heavy cream, stir, allowing cream cheese to melt and mixture to blend together.
- Turn off heat and fill your tortilla shells with the chicken mixture. Roll the shells and place seam side down into a greased 13 x 9 baking pan and set aside. If I have the time I will toast the shells in butter in a skillet like The Pioneer Woman does but I don't always have the time!
- In the same skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for 1 minute.
- Pour in 1½ cups chicken broth. Whisk together and cook for another minute or two.
- Reduce heat, then stir in heavy cream and sour cream.
- Add 1½ cups grated cheese and stir to melt.
- Add salt and pepper to taste.
- Pour cheese mixture all over the top of the rolled tortillas. Top with extra cheese if you'd like and bake for 30 minutes.