Creamy Chicken Enchiladas

With Green Chile Sour Cream Sauce

I have probably made at least a dozen different recipes for Chicken Enchiladas over the years. It seems every time I see a “new” one I am compelled to try it! It is one of my favorite chicken dishes! The creamier, the better! Typically the “creamy” chicken enchilada recipes call for sour cream, or whipping cream, or cream cheese, or cream of chicken soup….or some such combination. This is the first time I made a roux for the cream sauce mixture and wow…it turned out SO delicious AND creamy!The hubster was a BIG FAN…and agreed…it was definitely the creamiest version we’ve tried yet.
Now, just because I mentioned the word “roux”…don’t go running away thinking that sounds too complicated! Honestly, it’s SO easy and takes only minutes! And in this case, I think it makes all the difference.

So let’s give it a try….shall we?

Thanks to Joyful Momma’s Kitchen for this recipe! I adapted it a tiny bit to make it Gluten Free (minor changes you don’t need to make) and changed the name to reflect its’ best features!

Creamy Chicken Enchiladas with Green Chile Sour Cream Sauce
Adapted from Joyful Momma’s Kitchen

10 soft taco shells (I used corn)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour (I used Gluten Free)
2 cups chicken broth (I used chicken stock from a carton)
1 cup sour cream
1 (4 oz) can diced green chiles

  1. Preheat oven to 350 degrees.  Grease a 9×13 pan
  2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan, seam side down.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute on medium heat.  Add broth (or stock) and whisk until smooth.  Heat over medium heat until thick and bubbly. (Only takes a couple of minutes)
  4. Stir in sour cream and chiles until combined.  Do not bring to boil.
  5. Pour sauce over enchiladas and top with remaining cheese.
  6. Bake for 25 minutes. (Original recipe called for putting it under the broiler for 3 minutes at the end to brown the cheese. We’re not big “brown cheese” fans…so I omitted that step.)

I personally love this dish “naked”….just the way it is!  But the hubster and kidlets like to doctor it up with sour cream and salsa.  If I had some fresh cilantro around, I definitely would have thrown a little of that on top for color and flavor. I LOVE the flavor of cilantro!

Overall impression: delicious, CREAMY, quick and easy, economical, and a crowd-pleaser!  I’d have to give it four stars!   :-)    Oh…and an EXTRA gold star for being “leftover-friendly”.  The hubster was already eyeing it for his lunch tomorrow.

So the next time you get the hankerin’ for creamy chicken enchiladas….emphasis on the CREAMY…give this recipe a whirl.  And while you’re cooking it make sure you throw out the word “roux” a few times to impress your family and friends. ;-)

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  1. Wanda says

    Just checking out your website, I love it. Recipes, helpful hints, everything a girl could ask for…….

  2. spitefulilsprite says

    oooooh, I’m planning on Cafe Rio Chicken tacos this week which will leave me with leftovers…. I think this sounds like the perfect recipe to use it up in. I’ve tried a bunch of your chicken recipes because my husband is the worlds pickiest eater and, like your son, only likes chicken. Unfortunatlely, Cafe Rio Chicken is the only one he approved. Sigh. He ate half a piece of the spicy honey chicken, took two bites of the honey lime enchiladas, wouldnt let me make the avocado lime chicken, threw out the easy lemon chicken after a bite…. here’s to hoping he likes these if I make them with the CRC. (For the record, it isn’t my cooking skills, it’s his taste buds! lol) My seven y.o. and I, however, loved them all…. wel,l maybe we ALMOST agreed with him on the honey lime enchiladas.

  3. Angie says

    Turned out great, I loved it, hubby said it was pretty good. The only one who didnt like it was my oldest daughter who thinks everything is too hot and too spicy. Thanks for the great recipe, Ill definately do it again.

  4. Michele says

    I love making enchiladas but its pretty time consuming… do you think this recipe would work if I layer it like a lasagna?

  5. Ashlee Townsend says

    This. Was. Delicious. Seriously one of our favorite things ever!!! Simple yet ridiculously tasty. Plus it really is awesome left over! Thanks so much!!!

  6. says

    We added black beans and corn to the chicken mix to cut the cost but keep the protein…we loved this recipe! Thx Jillee :)