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Easy Creamy Chicken Enchiladas

 Easy Creamy Chicken Enchiladas
I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back.
6 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon vegetable oil
  • 5-1/2 cups cubed cooked chicken
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 3 cups chicken broth
  • 1 to 2 tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup (8 ounces) sour cream
  • 12 flour tortillas (8 inches)
  • 1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

Directions

  • In a large skillet, saute onion, green pepper and jalapeno in oil
  • until onion in tender. Stir in chicken. Remove from the heat; set
  • aside.
  • For sauce, melt butter in a saucepan. Stir in flour until smooth. Add
  • broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook
  • and stir for 2 minutes or until thickened and bubbly. Remove from
  • the heat; stir in sour cream. Add 1 cup on the sauce to chicken

2 of 2

Easy Creamy Chicken Enchiladas (continued)

Directions (continued)

  • mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and
  • place seam side down in a greased 13-in. x 9-in. baking dish. Pour
  • remaining sauce over enchiladas.
  • Bake, uncovered, at 350° for 15 minutes or until sauce is bubble.
  • Sprinkle with cheese. Bake 5-10 minutes longer. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 850 calories, 41 g fat (18 g saturated fat), 186 mg cholesterol, 1,718 mg sodium, 59 g carbohydrate, 1 g fiber, 56 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.