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Easy Creamy Chicken Enchiladas

Total Time

Prep: 20 min. Bake: 20 min.


5 servings

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. —Janice Montiverdi, Sugar Land, Texas
Easy Creamy Chicken Enchiladas Recipe photo by Taste of Home


  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 5-1/2 cups cubed cooked chicken
  • 1/4 cup butter, cubed
  • 1/4 cup 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 sour cream
  • 12 flour tortillas (8 inches)
  • 1-1/2 cups shredded Monterey Jack cheese
  • Optional: Fresh cilantro leaves and sliced jalapeno


  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes. Stir in chicken. Remove from the heat; set aside.
  2. In a small saucepan, melt butter over medium-high heat. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in sour cream. Stir 1 cup sauce into chicken mixture.
  3. Spoon 1/2 cup chicken mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining sauce over enchiladas.
  4. Bake, uncovered, until sauce is bubbly and filling is heated through, 15-20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10. If desired, garnish with cilantro and jalapeno slices.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 enchiladas: 1048 calories, 52g fat (23g saturated fat), 225mg cholesterol, 1979mg sodium, 76g carbohydrate (3g sugars, 5g fiber), 67g protein.

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