Cheesy Chicken Enchiladas

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An easy and delicious from-scratch recipe for cheesy chicken enchiladas. From the Cook Book: Savoring the Seasons with Our Best Bites.



  • 4 tablespoons butter
  • 5 tablespoons all purpose flour
  • 2 15-ounce cans chicken broth
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 tablespoon chili powder
  • 1/8 teaspoon black pepper
  • 1/3 cup sour cream
  • 23 shakes Tabasco (or similar hot sauce), Optional
  • kosher salt, to taste
  • 4 ounces (1/2 block) cream cheese (low fat is fine)
  • 1 7-oz can mild green chilis
  • 1416 ounces cooked, shredded chicken (about 3 1/2 cups)
  • 4 cups shredded Monterey Jack or Pepper Jack cheese, divided
  • 810 medium flour or corn tortillas


  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with nonstick spray and set aside.
  2. Melt butter in a large skillet over medium heat. Wen butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it’s not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue 🙂
  3. Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
  4. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
  5. Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
  6. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.


You’ll need cooked, shredded chicken for this recipe. I prefer boneless skinless breasts. Rotisserie chicken works great, as does leftover from another meal. If you need to prep chicken, here’s a few ways I do it

  • 1. Place frozen or thawed chicken breasts on a baking sheet and sprinkle with salt and pepper. Bake at 350 until they register 165 degrees.
  • 2. Place several chicken breasts in pressure cooker, sprinkle liberally with taco seasoning and add about 2 cups chicken broth, and cook at high pressure for 6 minutes (if thawed chicken) and 15 (if frozen chicken).
  • 3. Same as above, only place in slow cooker for 3-4 hours.