Make You Melt Creamy Chicken Enchiladas

Indulge in ultimate comfort food with our "Make You Melt Creamy Chicken Enchiladas," a crowd-pleasing dish that's as rich and satisfying as its name suggests. Tender shredded chicken is folded into a luscious, flavor-packed filling made with cream cheese, sour cream, diced green chilies, and a hint of warming spices like cumin, garlic powder, and onion powder. Rolled up in soft flour tortillas, these enchiladas are made irresistible with a homemade cheese sauce, whisked to velvety perfection using Monterey Jack cheese, chicken broth, and milk. Topped with gooey melted cheddar and baked to golden bubbling perfection, this dish captures the essence of creamy, cheesy, and comforting Mexican-inspired flavors. Perfect for weeknight dinners or casual gatherings, serve these enchiladas hot and garnish with fresh cilantro for a pop of color. With easy prep and hearty servings, it’s a guaranteed hit that will leave everyone asking for seconds!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 8 pieces Flour tortillas
• 2 cups Shredded Monterey Jack cheese
• 1 cup Shredded cheddar cheese
• 8 ounces Cream cheese, softened
• 1 cup Sour cream
• 1 4-ounce can Green chilies, diced
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Chicken broth
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 cup Milk
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, the softened cream cheese, sour cream, diced green chilies, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.

Step 3

Lay a tortilla flat on a clean surface and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Step 4

In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1-2 minutes to form a roux.

Step 5

Gradually add the chicken broth to the saucepan while whisking constantly to avoid lumps. Slowly pour in the milk and continue whisking until the sauce thickens, about 3-4 minutes.

Step 6

Remove the saucepan from the heat and stir in the remaining 1 cup of Monterey Jack cheese. Whisk until the cheese is melted and the sauce is smooth.

Step 7

Pour the cheese sauce evenly over the rolled tortillas in the baking dish, ensuring they are well-coated.

Step 8

Sprinkle the 1 cup of shredded cheddar cheese over the top.

Step 9

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

Step 10

Garnish with fresh cilantro if desired and serve hot.

Nutrition Facts

Serving size	(2521.4g)

Amount per serving	% Daily Value*
Calories	5003.2

Total Fat 300.8g	0%
Saturated Fat 178.0g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1383.3mg	0%
Sodium 7500.8mg	0%
Total Carbohydrate 231.9g	0%
Dietary Fiber 12.6g	0%
Total Sugars 46.2g
Protein 371.2g	0%

Vitamin D 159.8IU	0%
Calcium 3931.3mg	0%
Iron 25.1mg	0%
Potassium 3586.3mg	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: 52.9%

Protein: 29.0%

Carbs: 18.1%