Real Recipes From Real Home Cooks ®

cheesy & creamy chicken enchiladas

(7 ratings)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

Hearty, Creamy and Cheesy Goodness! I love this dish but one thing that I omit myself from using is corn tortillas. I don't like the grainy taste of them when I make enchiladas, so I use flour tortillas instead. I add mushrooms but you can easily omit that. This recipes is also good if you would like to do a seafood version. Using crab and shrimp instead of the chicken. I love this gooey cheesey yumminess for dinner! NOTE: You can serve this with Rice A Roni Spanish Rice (it's my favorite) and with a side of refried beans topped with cheese.

(7 ratings)
yield 6 serving(s)
prep time 45 Min
cook time 30 Min

Ingredients For cheesy & creamy chicken enchiladas

  • 12
    small or medium flour tortillas
  • 2 1/2 c
    cooked, shredded chicken
  • 2 c
    chicken broth
  • 1 lg
  • 8 oz
    fresh sliced mushrooms, i use baby portabella (optional)
  • 12 oz
    green chiles, diced
  • 1
    jalapeno, seeded and finely diced (optional)
  • 1/2 c
    heavy cream
  • 2 Tbsp
  • 2 Tbsp
  • 1 c
    sour cream
  • 2 1/2 c
    grated monterey jack or any combo of cheese you like
  • salt & pepper to taste
  • chopped fresh cilantro (optional)

How To Make cheesy & creamy chicken enchiladas

  • 1
    Heat 1 tablespoon oil in separate skillet over medium heat. Add onions, mushrooms and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
  • 2
    In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
  • 3
    To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
  • 4
    Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro
  • 5
    SERVE WITH: Rice A Roni Spanish Rice as a side and/or heated refried beans topped with cheese.

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