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Creamy Chicken Enchiladas

creamy chicken enchiladas Entree
Baked creamy chicken enchiladas topped with melted cheese in a glass baking dish.
  • Prep 25 min
  • Total 60 min
  • Ingredients 7
  • Servings 8

This just might be our favorite chicken enchilada recipe. So easy—just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. And of course, the whole thing is finished with piles of ooey, gooey cheese. It's a dinner winner! MORE+ LESS-

Updated January 28, 2019
Progresso Broth
Make with
Progresso Broth

Ingredients

2
tablespoons butter
2
tablespoons all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
package (8 oz) cream cheese, cubed, softened
2
cups chopped cooked chicken
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 burritos)
1
package (8 oz) shredded Mexican cheese blend (2 cups)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. Simmer 1 to 2 minutes or until thickened. Remove from heat. Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread 1/2 cup of the sauce evenly in bottom of baking dish.
  • 3
    Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.
    Broth, yogurt, flour, butter and cheese mixture in a 10-inch skillet.
  • 4
    Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.
    Two tortilla shells laid out on counter, each topped with chopped chicken and shredded cheese.
  • 5
    Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).
    Rolled tortillas covered in white sauce and shredded cheese in a glass baking dish.

Expert Tips

  • Add some chopped fresh cilantro as a garnish, and serve with Pillsbury™ refrigerated biscuits and fresh salsa.

Nutrition Information

Nutrition Facts

Serving Size: 1 Enchilada
Calories
430
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
15g
76%
Trans Fat
1/2g
Cholesterol
95mg
31%
Sodium
630mg
26%
Potassium
160mg
5%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
1g
Protein
21g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • With only seven ingredients, these chicken enchiladas are ready to serve in just 1 hour. This recipe pairs well with fresh cilantro as a garnish and fresh salsa for added spice. Traditional enchiladas are made by rolling filling into corn tortillas and covering with chili pepper sauce. There are many options for filling your enchiladas, including meat, cheese, beans, vegetables, potatoes, seafood and more. The name enchilada originates from the Spanish word enchilar, meaning “to add chile pepper to,” or to “season (or decorate) with chile.” Want to expand your enchilada recipe library? We’ve got even more enchilada recipes to try with your family this weekend. For an enchilada refresher, this step-by-step guide shows you how to stuff, wrap and serve like pro.

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