Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

  • 2 T. Extra-virgin olive oil
  • 3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
  • salt & pepper, to taste
  • 1/2 onion, diced
  • 2 T. flour
  • 1 c. chicken stock
  • 1/2 c. sour cream
  • 1 small can diced green chilies
  • 2 t. cumin
  • 1/2 t. salt
  • 1/8 t. cayenne pepper
  • 10 flour tortillas (homemade or packaged)
  • 1 c. shredded cheese (cheddar or monterey jack are best)

1. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.
2. Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.
3. Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.
4. Bake at 350 degrees for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

10 thoughts on “Creamy Chicken Enchiladas

  1. Pingback: Menu Plan Monday
  2. So yummy! I didn’t have any cayenne pepper so I left that out (I was also worried about it being too spicy for my 2 and 3 year olds) and it was still SO good. Thanks!

  3. Hi! I came over here via and am looking forward to making this…however, I too am going to leave out the “spicy” things since I have three kiddos ages 6 and under.

    Looking forward to finding more recipes from your site….I seem to have run out of ideas 🙂

  4. Hi! I made these last week and the kids were afraid of the chillis so I cut the amount in half. I got 4 thumbs up on the dish. Thanks.

  5. I love this recipe and I’m making it for the second time right now. However, any suggestions on making a little more sauce? I always come up short for the topping!

  6. I have made these several times, but I always double the sauce. It doesn’t seem like there is enough. Question though….have you ever frozen these?

    1. You don’t need too much sauce for the filling; it should mostly be used on top. I have frozen these but they came out dry. You can freeze the chicken and chopped onion though (separately). Then your prep time would be cut quite a bit. I love these enchiladas.

  7. These were delicious and are a regular menu item now. I too didn’t have enough sauce, so I will be doubling it from now on. Thanks for a great recipe!

  8. Made these tonight and my entire family loved them. They will definitely be part of my menu planning. My six year old had two helpings.

Comments are closed.