Creamy Chicken Enchiladas
Recipe type: Main Dishes
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 medium onion (about 1 cup), chopped
  • 4 tablespoons butter (1/2 stick)
  • ¼ cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups chicken broth
  • 4 cups chopped cooked chicken
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 4 oz. can chopped green chiles
  • 1 8 oz package Mexican blend shredded cheese, divided
  • 1 package (about 10) medium flour tortillas
  1. Heat the chicken broth in a microwave safe bowl for 1 minute.
  2. In a medium sauce pan, melt butter. Add onion and cook for 7-10 minutes until soft. Whisk in flour and cook for 1 additional minute. Add salt, pepper and cayenne pepper, if desired.
  3. Turn heat up to medium-high and add in warm chicken broth. Cook and stir until think and bubbly, about 2 minutes. Remove from heat.
  4. Stir in cream of mushroom soup and sour cream. Set aside.
  5. Place chicken in a large bowl. Add in 2 cups of sauce, cumin, green chiles and half of cheese.
  6. Stir until blended.
  7. Place about ¼ of filling on each tortilla. Roll up and place in a 9 x 13 baking dish. Pour remainder of the sauce over enchilada. Spread to cover. Top with remainder of the cheese.
  8. Bake for 40-45 minutes at 350 degrees.
Recipe by The Memorable Kitchen at