Drool-Worthy Chicken Enchilada Recipe for an Easy Dinner

If you’re anything like me, your mouth starts drooling the moment you even think about Mexican food. I love it! This chicken enchilada recipe is really quite easy. Serve with Mexican rice, beans, or just a side salad for something lighter. Make a double batch and freeze for dinner next week (if they last that long! *wink*)

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Enchiladas on white sauce with cheese on top, in a baking pan, ready for the oven.

Easy Chicken Enchilada Recipe

White Enchilada Sauce Ingredients

1/4 cup butter
1/4 cup flour
3 cups chicken broth
4 ounce can diced green chilies
1 cup sour cream
1/2 cup shredded cheese (I use Monterey Jack or Sharp Cheddar)

Filling Ingredients

2 cups cooked chicken (shredded)
6 ounces cream cheese, softened
1/2 cup sour cream
4 ounce can diced green chilies
1 1/2 cups shredded Monterey Jack cheese
8- 10 flour tortillas

Enchiladas just out of the oven in the baking pan.

Directions

In a saucepan, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and cheese. Whisk until it thickens and remove from heat.

For the filling: In a bowl combine the shredded chicken, cream cheese, sour cream, and cheese.

Preheat oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Divide the filling evenly between the tortillas. Roll up and put seam side down in the baking dish. Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until cheese is brown & bubbly.

An enchilada on a plate with side salad and sour cream on top.

Serve with a simple side salad or try one of these unique “summer” salads, year round.

I hope you will enjoy this recipe as much as my family does. If you love red enchiladas, don’t miss my single serving enchiladas that are perfect for meal prepping.