Quick & Easy Creamy Chicken Enchilada Recipe Makes Mondays Better Poultry Dinner

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 recipe for Monday (or any day!). 

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. Get ready for the recipe requests.

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

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

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