Quick Creamy Chicken Enchiladas Recipe Makes Dinner Better (8 Ingredients) High Protein Recipes Mexican Recipes Chicken Recipes Dinner Budget Recipes Tex-Mex Recipes

We're calling Mexican food night! Chicken enchiladas put a smile on most people's faces. Creamy and cheesy, what's not to love? This easy chicken enchilada recipe gets its creaminess from cream cheese and a twang from salsa verde. It's on the table in about 45 minutes! We think this is the perfect chicken dinner for Monday, Tuesday, Wednesday, Thursday...

To make these quick and easy chicken enchiladas you will need to gather the following ingredients from your pantry and fridge: butter, flour, chicken broth, cream cheese, cooked chicken, flour tortillas, salsa verda (canned or homemade) and a Mexican cheese blend or cheddar cheese. While the enchiladas bake, make a bowl of fresh guacamole or pico de gallo, or cook up some quick refried beans, Spanish rice or cilantro rice.

Variations: Instead of canned salsa verde, you can make homemade salsa verde. It's easy! Monterey Jack, Colby-Jack, pepper-jack or your favorite Mexican melting cheese would work in this recipe.

Serve this chicken recipe for dinner with your favorite side dishes. Get ready for the recipe requests.

Cuisine: Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups chicken broth
• 8 ounces cream cheese, softened and cut into cubes
• 2 cups chopped cooked chicken
• 8 flour tortillas
• 7 ounces (1 can) salsa verde
• 8 ounces shredded Mexican cheese blend or cheddar cheese

Here's how to make it: 

1. Melt the butter in a skillet. Whisk in the flour and cook, stirring, about 2 minutes. Add the broth and simmer for about 2 minutes or until thickened. Remove from the heat. Add the cream cheese and stir until melted and smooth. Spread a 1/2 cup of the sauce on the bottom of a 13x9-inch baking pan. (For color and even more flavor, garnish with fresh cilantro. You could even add some to the enchilada filling.)
2. Divide the chicken between the flour tortillas. Top with about 2 tablespoons of the shredded cheese. Roll up and place seam side down in the baking pan.
3. Pour the remaining sauce over the enchiladas, then drizzle the can of salsa verde over the top. Sprinkle with the remaining shredded cheese.
4. Bake in a preheated 350-degree F oven for about 30 minutes. Store any leftover enchiladas in an airtight container in the fridge. Reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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