These creamy chicken enchiladas are a simple dinner that is always a hit. You may think you have this recipe or at least a similar one, but this recipe is a bonus because it is not made with cream of chicken soup and it tastes so much better. You have to try it for yourself and let me know. Don’t miss my creamy chicken and rice casserole recipe, also made without soup!
Creamy Chicken Enchiladas
10 – 8 inch flour tortillas
1 small onion, chopped
2 cloves garlic, finely minced
1 pound chicken, cubed
1 Tablespoon oil
2 cups shredded Monterey Jack cheese or Colby Jack blend
1/4 cup butter
1/4 cup flour
1 – 15 ounce can chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9×13 pan.
Place oil in a pan and cook chicken, onion and garlic. Shred chicken. Mix chicken and 1 cup cheese. Evenly place chicken mixture on tortillas. Roll tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add chicken broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil. Season to taste with salt and pepper. Pour sauce over enchiladas and top with remaining cheese.
Bake 20-25 mins until bubbly and golden brown.