Creamy Chicken Enchiladas
Ingredients
For the Filling:
- 2 cooked chicken breasts, shredded
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- ½ cup sour cream or cooking cream
- ½ cup chopped green chilies or green bell pepper
- Salt and black pepper, to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup chicken broth
- ½ cup sour cream or cooking cream
- Salt and black pepper, to taste
- A pinch of nutmeg (optional)
For Assembling:
- Flour tortillas
- Extra shredded cheese
- Chopped green chilies (optional, for topping)
Instructions
Prepare the Sauce
- Melt the butter in a saucepan over medium heat.
- Add the flour and whisk for 1 minute.
- Gradually pour in the milk while whisking continuously.
- Add the chicken broth, salt, and pepper.
- Cook until the sauce thickens, then stir in the sour cream.
- Remove from heat.
Make the Filling
- In a bowl, mix the shredded chicken, cheese, sour cream, green chilies, and seasonings until well combined.
Fill the Tortillas
- Spoon the chicken mixture into each tortilla and roll tightly.
Assemble
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the creamy sauce evenly over the enchiladas.
- Sprinkle generously with shredded cheese and green chilies.
Bake
- Bake at 180°C / 350°F for 20–25 minutes, until bubbly and the cheese is melted and lightly golden.
Serving Tip
Serve hot with a fresh green salad, rice, or guacamole.
Creamy, cheesy, and perfectly comforting
