Creamy Chicken Enchiladas

This is the BEST chicken enchilada recipe and one the whole family will love! Tips on how to shred chicken, a quick 10 minute creamy enchilada sauce starring sour cream and broth, and easy assembly thanks to using tortillas. This baked recipe will become a favourite!

Yіeld : 6 servings

Prep Tіme : 15 mіns

Cook Tіme : 20 mіns

Totаl Tіme : 35 mіns

Ingredients

4 skinless boneless chicken breasts, cooked and shredded
8 flour tortillas, I used the big ones
3/4 onion, diced
2 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 can green chilies
2 cups cheese {use bagged shredded Mexican or shred your own Monterey Jack}
chopped cilantro for garnish, if desired

Instructions

Using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning
Add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.
Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside
In a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese
Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}.
Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture
Pour remaining sauce over the tortilla rolls, then top with remaining cheese
Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy!