Epic Creamy Chicken Enchiladas

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Epic Creamy Chicken Enchiladas


For The Filling

  • 2 cups cooked chicken shredded
  • 1 4oz can green chiles lightly drained
  • 8 oz cream cheese softened and cubed
  • 1 15oz can black beans rinsed and drained
  • ½ cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp ground cumin
  • 1 tbsp chili powder

For White Sauce

  • 2 tbsp butter
  • cup onion finely chopped
  • 3-4 cloves garlic minced
  • 2 tbsp flour
  • ½ cup chicken broth
  • cup half and half
  • ¼ tsp chili powder
  • 1 tsp cumin
  • 2 4oz can green chiles drained
  • ½ cup sour cream
  • salt and pepper to taste
  • ¾ cup green chile enchilada sauce or salsa verde

For Assembly

  • 2 cups Monterey jack or mozzarella cheese shredded
  • 5-8 flour taco shells varies on size of shells
  • cilantro for garnish


  • Preheat over to 375°
  • In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro, spices and lime juice. Mix to combine. Set aside.
  • In a large skillet, melt the butter over medium heat. Add the onion, green chilies, garlic and cook, stirring occasionally, until they soften and start to turn translucent, about 3-4 minutes. Sprinkle the flour over the mixture and stir well. Cook for 1 minute, stirring.
  • Slowly whisk in the chicken broth and half and half. Cook over medium heat until the mixture is bubbling (not fully boiling) and has thickened, about 2-3 minutes. Add the spices and salt and pepper to taste. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
  • In a greased 9×13" baking dish, spread about ⅓ cup of the sauce to the bottom of the dish. Fill your tortillas with an even amount of the chicken filling mix and top with a few tablespoons of cheese. Roll up and place seam side down in your dish.
  • Pour the remaining white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Broil the last 2-3 minutes if desired. Sprinkle fresh cilantro over the top and serve warm.

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