Chicken Enchiladas

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.

ChickenEnchiladas_Nora1 ChickenEnchiladas_Nora2


5 from 1 reviews
Chicken Enchiladas
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. Preheat the oven to 350 degrees F.
  1. Heat 2 Tbsp. butter in a small skillet over medium heat.
  2. Add onions and green chilies and saute for 1-2 minute until onions begin to appear translucent.
  3. 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.
  4. 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!
  1. In the same skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for 1 minute.
  2. Pour in 1½ cups chicken broth. Whisk together and cook for another minute or two.
  3. Reduce heat, then stir in heavy cream and sour cream.
  4. Add 1½ cups grated cheese and stir to melt.
  5. Add salt and pepper to taste.
  6. Pour cheese mixture all over the top of the rolled tortillas. Top with extra cheese if you'd like and bake for 30 minutes.



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