Print
Creamy-Chicken-Enchiladas-no-soup.jpg

Creamy Chicken Enchiladas

Enchiladas made with a rich creamy sauce that doesn't use canned soup!

Course Main Course
Cuisine American, Mexican
Keyword chicken, easy dinner recipes, enchiladas, no soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 430 kcal
Author Cindy Hopper

Ingredients

  • 10 - 8 inch flour tortillas
  • 1 small onion , chopped
  • 2 cloves garlic , finely minced
  • 1 1/2 pounds  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

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. 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.
  3. In a saucepan, 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.
  4. Bake 20-25 mins until bubbly and golden brown.
Nutrition Facts
Creamy Chicken Enchiladas
Amount Per Serving
Calories 430 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g106%
Cholesterol 128mg43%
Sodium 445mg19%
Potassium 397mg11%
Carbohydrates 8g3%
Sugar 2g2%
Protein 27g54%
Vitamin A 875IU18%
Vitamin C 3.8mg5%
Calcium 326mg33%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.