Creamy chicken enchiladas

Creamy Chicken Enchiladas

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Catherine Kalman


This has been a family favorite for years. Even the youngest grandchildren like it.


☆☆☆☆☆ 0 votes

30 Min
30 Min


  • 4 c
    chopped cooked chicken
  • 1 c
    chopped onion
  • 1/4 c
    butter or margarine
  • 1/4 c
    unsifted flour
  • 21/2 c
    hot water
  • 8 oz
    sour cream
  • 2 c
    shredded cheddar cheese
  • 4 oz
    chopped green chilies
  • 1 tsp
    ground cumin
  • 10
    flour tortillas
  • 1 Tbsp
    instant chicken bouillon

How to Make Creamy chicken enchiladas


  1. In saucepan, cook onion in butter or margarine until tender. Stir in flour, then water and bouillon. Cook and stir until thickened. Remove from heat and add sour cream. Make sure sour cream is at room temperature before adding.
  2. Combine 2 cups of the sauce with the chicken, 1 cup of cheese, chilies, and cumin. Place chicken mixture on tortillas and roll, folding burrito-style.
  3. Arrange in greased 13x9 baking dish. Top with remaking sauce and cheese. Bake at 350 for 25 minutes or until hot. Garnish as desired. Refrigerate left-overs.

Printable Recipe Card

About Creamy chicken enchiladas

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican

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