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Creamy Chicken Enchiladas
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Creamy Chicken Enchiladas

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 2 People

Ingredients

  • 1 Package soft taco flour tortillas
  • 1 Tbsp Olive oil
  • 1 Onion Thinly sliced
  • 1 Chicken breast (Or 2 if they are small)
  • 1 Can Petite diced tomatoes
  • 1 Can Green chiles (4 oz can)
  • 4 Oz Cream cheese
  • 8 Oz Shredded cheddar cheese
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 2 Cups Chicken broth
  • 4 Green onions chopped, divided into white and green parts

Instructions

  • Sauté onion in butter and olive oil over medium-high heat until translucent. Move to side of pan. Add chicken breast and brown but do not over cook. Salt and pepper to taste. Add half of tomatoes and green chiles. Simmer until liquid nearly evaporates and tomatoes are softened. Add half of cream cheese and allow to melt. Remove from heat and add half of shredded cheese, stirring thoroughly to mix.
  • Divide mixture onto soft tortillas, roll and set aside.
  • Make a roux by melting 2 Tbsp butter until foamy then stirring in 2Tbsp flour. Cook roux for a few minutes, stirring occasionally. Add remaining tomatoes, green chiles, and chopped tops of green onions to pan. Simmer until liquid nearly evaporates and tomatoes are softened. Add chicken broth and cream cheese. Simmer until sauce thickens to desired consistency.
  • Spoon a portion of sauce into bottom of greased pan (9x9 aluminum foil pan works well for 4 enchiladas). Place filled tortillas in a single layer. Cover with remaining sauce.
  • Bake at 375 for 15 minutes. Sprinkle with remaining half of shredded cheese. Continue baking for another 5 minutes until cheese is melted and slightly browned. Garnish with chopped tops of green onion. Serve.