Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Main Course
Keyword: Enchiladas


  • 2 tbsp 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 tbsp flour
  • 1 cup chicken stock
  • 1/2 cup sour cream
  • 1 small can diced green chilies
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 10 flour tortillas (homemade or packaged)
  • 1 cup shredded cheese (cheddar or monterey jack are best)


  • 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.
  • 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.
  • 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.
  • Bake at 350 degrees for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

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