Creamy Chicken Enchiladas {Recipe}

You asked for it, so here it is, my creamy chicken enchilada recipe! This is an easy recipe and we think it is delicious! I serve it with rice and beans and fresh avocado.


  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 can of chicken broth
  • 1 package of cream cheese
  • 2 cups of cooked chicken (You can use rotisserie chicken for simplicity but I like to boil and shred chicken tenders.)
  • 8 flour tortillas
  • Shredded Mexican cheese
  • Refried Beans (optional)
  • Spanish Rice (optional)
  • Avocado (optional)


  • Pre-heat the oven at 350* and spray a 9×13 baking dish with cooking spray.
  • In a deep skillet, melt butter over medium heat. Stir in flour until blended. Stir in broth and heat to a simmer on high heat. Simmer until thickened (1-2 minutes). Add in cream cheese and beat until smooth and lump-free.
  • Pour 1/2 of the sauce into the baking dish.
  • Put shredded chicken and cheese into each tortilla and wrap the tortilla tightly.
  • Place each rolled tortilla, seem side down, into the baking dish.
  • Top with the remaining sauce and sprinkle cheese on top.
  • Bake 20 minutes.

Dig in and enjoy!

Be the good.


Leave a Reply

Your email address will not be published. Required fields are marked *