These creamy chicken enchiladas are a simple dinner that is always a hit. You may think you have this recipe or at least a similar one, but this recipe is a bonus because it is not made with cream of chicken soup and it tastes so much better. You have to try it for yourself and let me know. This dish is a real crowd pleaser. I think the secret is in the sauce! Although canned soup offers convenience, it also comes with a lot of sodium and other highly processed ingredients that you may not want to add to your cooking. With this simple recipe, you won’t lose convenience and the taste will certainly win you over! You most definitely won’t miss the sodium and the recipe can be whipped up in minutes!
The enchiladas are perfect to deliver to a friend recovering from surgery, a new mom, or any potluck! Make a copy of the recipe–you will be asked! Don’t miss my creamy chicken and rice casserole recipe, also made without soup!
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
- 10 – 8 inch flour tortillas
- 1 small onion (, chopped)
- 2 cloves garlic (, finely minced)
- 1 pound chicken (, cubed)
- 1 Tablespoon oil
- 2 cups shredded Monterey Jack cheese or Colby Jack blend
- 1/4 cup butter
- 1/4 cup flour
- 1 – 15 ounce can chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Preheat oven to 350 degrees. Grease a 9×13 pan.
- Place oil in a pan and cook chicken, onion and garlic. Shred chicken. Mix chicken and 1 cup cheese. Evenly place chicken mixture on tortillas. Roll tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add chicken broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil. Season to taste with salt and pepper. Pour sauce over enchiladas and top with remaining cheese.
- Bake 20-25 mins until bubbly and golden brown.
The chicken enchiladas go nicely with a Spanish rice, pressure cooker Mexican rice (omit the beans if you like) or a simple seasoned black beans. An appetizer of tortilla chips and salsa will make you feel as if you are in a restaurant without having to pay the big ticket at the end of the meal! And, the chips are a great way to scoop up any extra rice and/or beans!
Easy Seasoned Black Beans
Easy Seasoned Black Beans
- 2 cans black beans
- 1/2 onion (, chopped)
- 2 cloves garlic (, finely minced)
- 1 Jalapeño chopped
- 1 Tablespoon olive oil
- 1 tsp cumin
- Monterey Jack cheese or Colby jack cheese ((optional))
- Place 1 Tablespoon of oil in a hot skillet. Add the onion, jalapeño and garlic. Sauté for 2-3 minutes. Reduce heat to medium. Add the cumin and two cans of black beans. I prefer to drain and rinse the black beans. This requires a little extra olive oil and/or adding 2 TBS of water to keep the beans moist. You can also just add the can of beans without draining. Stir frequently until the bean mixture is heated all the way through. Serve on plate next to the creamy chicken enchiladas! You can add a scoop of cheese to the top of the beans if desired.
Dinner Time
If you are sticking with a Latin-American cuisine theme, the creamy chicken enchiladas also pair well with a margarita! Here is a recipe for The Best Margarita.
Dinner time is such a great time to get the whole family in one place. With busy lives, it is nice to sit down to a home-cooked meal that doesn’t take all day to prepare. This simple creamy chicken enchilada dish is one that even picky eaters seem to enjoy.
When we have the whole family sitting around the dinner table, we sometimes treat our kids with their own non-alcoholic mango margarita. It is a big hit and a lot of fun to make–and drink! Simply mix 1 cup of frozen mango chunks with 1/2 can of lemon lime soda and 1 TBS of sugar. Fill the blender with ice and mix until smooth. You can add more ice or soda for the perfect consistency. You can even dip a glass in a little soda and add a sugar rim before adding the frozen drink! The drink brings a smile to their faces, and sets a great mood to hear all of the stories from their day’s adventures.
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