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Cream Cheese Chicken Enchiladas


Cream Cheese Chicken Enchiladas


Cream Cheese Chicken Enchiladas are a superb supper for a weeknight. Velvety chicken enchiladas are idealize after you have a few remaining cooked chicken,, like a rotisserie chicken.

Cream Cheese Chicken Enchiladas

These Cream Cheese Chicken Enchiladas are genuinely the finest, most velvety chicken enchiladas ever. The cheesy white enchilada sauce is to pass on for! In case you’re pondering how to form

enchiladas, come attempt this simple chicken enchilada formula!

What Is An Enchilada?


An enchilada may be a rolled tortilla with a filling (ordinarily meat) at that point topped with a sauce and prepared. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese

chicken, tomatoes, green chiles, and after that topped with a rich, tacky white enchilada sauce.


10 little delicate flour tortillas (you’ll utilize corn but I like flour with chicken)

3 tablespoons of flour

2 mugs of chicken broth


1 container acrid cream

2 1/2 glasses destroyed, cooked chicken (we like to utilize broil chicken)

3 mugs Monterey Jack cheese – grated

3 tablespoons of butter

4 oz diced green chiles (I like medium – they’re not hot at all)


How To Form Cream Cheese Chicken Enchiladas

Preheat stove 350 degrees Combine the destroyed chicken and 1 container of cheese Fill the tortillas with the over mixture and roll each one up at that point put in a lubed 9×13 skillet Soften the

butter in a skillet over medium warm Blend within the flour in butter and whisk for 1 diminutive Warm. Include broth and whisk together.

Cook over tall warm until thick and bubbling. Evacuate from warm and include acrid cream and peppers. (Use caution, it doesn’t get as well hot or the acrid cream will sour) Pour the blend over

the enchiladas and include the remaining cheese on beat. Prepare for 20-23 minutes, at that point you’ll need to broil for 3 minutes to brown the cheese.

Enjoy !


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