Ingredients Summary:
- Cooked chicken: 2 cups, shredded
- Flour tortillas: 8-10 medium-sized
- Sour cream: 1 cup
- Cream cheese: 4 oz, softened
- Green chilies: 1 can (4 oz), diced
- Shredded cheese (cheddar or Monterey Jack): 1 1/2 cups
- Chicken broth: 1 cup
- Butter: 2 tablespoons
- Flour: 2 tablespoons
- Garlic: 2 cloves, minced
- Cumin: 1 teaspoon
- Salt and pepper: To taste
- Cilantro: Chopped, for garnish (optional)
Instructions Overview:
- Prepare the Filling: In a bowl, mix shredded chicken, 1/2 cup of cheese, half the sour cream, cream cheese, and green chilies. Stir until well combined.
- Make the Creamy Sauce: In a saucepan, melt butter and sauté garlic until fragrant. Add flour to form a roux, then slowly whisk in chicken broth, remaining sour cream, cumin, salt, and pepper. Cook until the sauce thickens.
- Assemble the Enchiladas: Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a greased baking dish. Pour the creamy sauce over the enchiladas and top with the remaining shredded cheese.
- Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the cheese is melted and bubbly.
- Serve: Garnish with cilantro and serve hot.
For full details, visit The Pioneer Woman – Creamy Chicken Enchiladas.
Creamy Chicken Enchiladas are a comforting, flavorful dish that combines tender shredded chicken with a rich creamy sauce and melted cheese, all wrapped in soft tortillas. This creamy enchiladas recipe is easy to prepare, making it a perfect choice for weeknight dinners or special occasions. The combination of cream, sour cream, or cream cheese with shredded chicken and spices creates a deliciously creamy filling that pairs beautifully with melted cheese on top. These enchiladas can be customized with your favorite toppings like chopped cilantro, diced tomatoes, or avocado slices for a complete and satisfying meal.