Donna's Creamy Chicken Enchiladas

Indulge in the rich, comforting flavors of **Donna’s Creamy Chicken Enchiladas**, a family-favorite dish that’s perfect for any weeknight dinner or festive gathering. This recipe combines tender, shredded chicken with a luscious blend of cream cheese, sour cream, and green chiles, all rolled up in soft flour tortillas and smothered in a velvety homemade sauce. Topped with a generous layer of melted cheddar and Monterey Jack cheese, these enchiladas bake to bubbly perfection in just 25 minutes. With a hint of cumin for warmth and fresh cilantro for a vibrant finish, this dish offers the perfect balance of creamy and zesty. Serve these enchiladas straight from the oven, garnished with scallions, for a crowd-pleasing meal that’s as flavorful as it is satisfying. Whether you’re craving Tex-Mex comfort food or planning your next potluck, this recipe is guaranteed to impress!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups Cooked shredded chicken
• 8 ounces Cream cheese
• 1 cup Sour cream
• 2 4-ounce cans Green chiles
• 2 cups Shredded cheddar cheese
• 2 cups Shredded Monterey Jack cheese
• 10 large Flour tortillas
• 1 cup Chicken broth
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro
• 2 tablespoons Chopped scallions (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a medium-sized bowl, beat the cream cheese until smooth. Mix in the sour cream, 1 can of green chiles, ground cumin, and a pinch of salt and pepper. Set aside about 1/2 cup of this mixture for the sauce.

Step 3

Add the cooked shredded chicken to the remaining filling mixture and stir well until evenly combined.

Step 4

On a flat surface, lay out one tortilla. Spoon 1/3 cup of the chicken mixture onto the center of the tortilla. Roll it up and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 5

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in the chicken broth and bring to a simmer, stirring constantly, until the sauce begins to thicken, about 3-5 minutes.

Step 6

Stir the reserved cream cheese mixture and the second can of green chiles into the sauce. Taste and adjust seasoning with additional salt and pepper as needed.

Step 7

Pour the creamy sauce evenly over the rolled enchiladas in the baking dish.

Step 8

Top the enchiladas with shredded cheddar cheese and Monterey Jack cheese.

Step 9

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Garnish the enchiladas with chopped fresh cilantro and scallions before serving.

Nutrition Facts

Serving size	(2813.7g)

Amount per serving	% Daily Value*
Calories	6034.4

Total Fat 347.8g	0%
Saturated Fat 204.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1663.1mg	0%
Sodium 10294.1mg	0%
Total Carbohydrate 283.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 35.4g
Protein 475.8g	0%

Vitamin D 52.5IU	0%
Calcium 4665.8mg	0%
Iron 33.1mg	0%
Potassium 4072.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 30.9%

Carbs: 18.4%