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5 from 1 vote

Creamy Chicken Enchiladas

Enchiladas made with a rich creamy sauce that doesn't use canned soup!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, easy dinner recipes, enchiladas, no soup
Servings: 6
Calories: 430kcal
Author: Cindy Hopper


  • 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


  • Preheat oven to 350 degrees. Grease a 9x13 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 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.
  • Bake 20-25 mins until bubbly and golden brown.


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Calories: 430kcal | Carbohydrates: 8g | Protein: 27g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 445mg | Potassium: 397mg | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 3.8mg | Calcium: 326mg | Iron: 0.9mg