10 small soft flour tortillas (or corn if preferred)
3 tablespoons of all-purpose flour
2 cups of chicken broth
1 cup of sour cream
2 1/2 cups of shredded, cooked chicken (such as roast chicken)
3 cups of grated Monterey Jack cheese
3 tablespoons of butter
4 oz diced green chiles (medium heat)
Preheat the oven to 350 degrees Fahrenheit.
Combine the shredded chicken with 1 cup of grated cheese.
Fill the tortillas with the chicken mixture, roll each one up, and place them in a greased 9x13 skillet.
In a skillet over medium heat, melt the butter. Stir in the flour and whisk for 1 minute.
Gradually add the chicken broth, whisking continuously, until thickened.
Remove from heat and stir in the sour cream and diced green chiles. Be cautious not to let it get too hot, as the sour cream may curdle.
Pour the sauce over the enchiladas and sprinkle the remaining cheese on top.
Bake for 20-23 minutes, then broil for an additional 3 minutes to brown the cheese.
Serve and enjoy these delicious Cream Cheese Chicken Enchiladas!
What Is An Enchilada?
An enchilada is a rolled tortilla filled with a savory mixture (usually meat) and topped with a sauce before being baked. These Cream Cheese Chicken Enchiladas feature a creamy filling of cream cheese chicken, tomatoes, green chiles, and a rich, cheesy white enchilada sauce.
