Creamy Chicken Enchiladas
A comforting dish featuring tender chicken and creamy cheese wrapped in tortillas, baked to perfection.
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 3 cups shredded Mexican cheese blend (divided)
- to taste salt and pepper
- 4 ounces cream cheese (softened)
- 2 tablespoons butter for sautéing
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup half-and-half
- 1 cup chicken broth
- 2 cans mild diced green chilies (4 ounces each)
- 1 teaspoon chili powder
- 8 each flour tortillas (8-inch)
- for serving chopped cilantro
- for serving scallions
Instructions
- Preheat your oven to 375°F and position the rack near the top.
- In a medium bowl, mix shredded chicken with half of the shredded cheese and season with salt and pepper.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased 9x13-inch baking dish.
- In a large skillet, melt butter over medium-high heat. Add chopped onion and sauté for 5 to 7 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in cream cheese, half-and-half, and chicken broth, whisking until smooth.
- Add diced green chilies and chili powder to the sauce, cooking until thickened slightly.
- Pour sauce over enchiladas, leaving edges uncovered, and sprinkle remaining cheese on top.
- Bake uncovered for about 20 minutes until bubbling and cheese is melted.
- Garnish with chopped cilantro and scallions before serving.
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Notes
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.