Cream Cheese Chicken Enchiladas are a great midweek supper. Creamy chicken enchiladas are ideal if you have leftover cooked chicken, such as a rotisserie chicken.

These Cream Cheese Chicken Enchiladas are the creamiest chicken enchiladas I’ve ever had. The cheesy white enchilada sauce is wonderful! If you’ve ever wondered how to cook enchiladas, try this simple chicken enchilada recipe!

What Exactly Is An Enchilada?
An enchilada is a rolled tortilla filled with a filling (typically meat) and baked with a sauce on top. Creamy cream cheese chicken, tomatoes, green chiles, and a creamy, cheesy white enchilada sauce fill these Cream Cheese Chicken Enchiladas.

10 tiny soft flour tortillas (corn tortillas can be used, but I prefer flour with chicken)
three tablespoons flour
1 cup sour cream 2 cups chicken broth
2 1/2 cups cooked, shredded chicken (we prefer roast chicken)
3 cups grated Monterey Jack cheese
3 teaspoons melted butter
4 oz diced green chiles (I prefer medium chilies because they aren’t spicy at all)
Cream Cheese Chicken Enchiladas Recipe
Preheat the oven to 350°F. 1 cup of cheese and the shredded chicken Fill the tortillas with the above ingredients, roll them up, and lay them in an oiled 913 skillet. In a skillet over medium heat, melt the butter. Whisk for 1 minute after adding the flour and butter. Heat. Add the broth and mix everything together.

Cook until thickened and bubbling on high heat. Remove from the heat and stir in the sour cream and peppers. (Be careful not to overheat the sour cream or it may curdle.) Pour the mixture over the enchiladas and top with the remaining cheese. Bake for 20 to 23 minutes, then broil for 3 minutes to brown the cheese.
Enjoy !