creamy chicken enchiladas

Creamy Chicken Enchiladas (AKA White Chicken Enchiladas) with Creamy Poblano Sauce! Vegetarian adaptable! Sub roasted cauliflower for the chicken! See notes.

Creamy Chicken Enchiladas with Poblano Sauce (or Cauliflower)

chicken

corn – fresh

coriander

tsp cumin

fresh cilantro, chopped

scallions, sliced

salt and pepper

tablespoon lime zest

chili

olive oil

shallot, chopped (or half an onion, finely diced)

flour

chicken broth

Sour Cream

ground coriander

6-8 x 8-inch tortillas (flour, corn,

queso fresco cheese, mozzarella cheese

Make the Filling

Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.

Roast the poblano (or use canned green chilies)

 directly over a gas flame (or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Dice finely.  (If pressed for time, you can skip this step entirely by substituting 1 small can of green chiles)

Make the sauce

In a medium pot, over medium heat 2 T oil or butter and saute shallot until golden and fragrant, about 3-4 minutes. Add 2 T flour, and toast, stirring 2-3 minutes on med-low heat. Whisk in 1 1/4 cups broth. Stir in the sour cream, and whisk until smooth. If using canned chilies, add 1/2 the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious 1/3 of the diced poblanos to start, tasting for heat. (Most are mild, but some, very occasionally are hot!) Then, according to your heat tolerance, add the remaining poblanos to taste. Season sauce with salt and pepper to taste. Add some to the filling if you  want.

Assemble

Grease one 9 x 13-inch pan. Place 2/3 cup Poblano Cream Sauce in the bottom of the  baking dish, just enough to lightly coat the bottom. If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, lightly toast over a gas flame on the stovetop, or place them in a microwave covered for a few seconds, or spread on a sheet pan and place in a warm oven for a few minutes,  or quickly pan-sear.  

Assemble: Add 2-3 tablespoons cheese to the center of the tortilla add about 1/2-3/4 cup filling and roll them up. Place them seam-side down in the pan on top of the sauce. Pour remaining sauce over top.  Add more cheese if you like.

Cover with foil, place in a 400 F oven  for 20-25 minutes.   Remove foil. Bake for an additional 10-15 minutes, or until golden and bubbly.

Garnish with fresh cilantro and scallions.

This recipe is amazing!! First recipe I've tried from this site and it's instantly in the rotation! Our toddler loved it as well! I was planning to use a chicken/cauli mix, but ended up having enough chicken. We are trying to eat less meat, so next time I will definitely do the mix. We baked the chicken using the recipe she has linked with the Mexican spices and made with her cilantro lime rice. All so good!

Ooh, these were delicious! Another great recipe from your blog - I’ve made so many and they’ve all been fantastic. I cooked up some veggies and mixed them with black beans and cheese and rolled all that up in tortillas. The sauce is out of this world - I used diced green chiles and pickled jalapeños since I didn’t have a poblano on hand. So good- a keeper for sure!

I made these with the cauliflower and they are delicious. The sauce is to die for.

I made this for my Christmas Dinner and it was so delicious! Thank you so much Sylvia!

This was easily my favorite recipe of 2020. The roasted poblanos take this dish to the next level. The creamy white sauce is so easy to make and extra flavorful. I had to trade out the flour for gluten-free flour, but it worked great.

Does this recipe freeze well? If you assemble with the sauce and freeze, then defrost later and cook?

Such a delicious recipe!! Everyone absolutely loves them each time I make them!

Super indeed I don't like it but love it sooooo much 
Regards Roy

https://content.jwplatform.com/videos/UW6cnLUa.mp4

Roasted Cauliflower Enchiladas with Creamy Poblano Sauce, a cozy, comforting vegetarian meal that is full of delicious flavor! Feel free to swap out the shredded chicken for the cauliflower! Video

Roasted Cauliflower Poblano Enchiladas!

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Chicken and White Bean Enchiladas with Creamy Salsa Verde

onion

garlic (minced)

4.5 oz can chopped green chiles

15.5 oz can Navy beans (or Cannellini beans)

oz cooked shredded chicken breast

water

chicken bullion

cumin

butter

tbsp flour

oz can chopped green chile

jalapeños (chopped (I used jarred))

kosher salt

sour cream

reduced fat Mexican cheese

flour tortillas

chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.

In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.

Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.

Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

For the Filling

In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.

Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.

Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.

Cook another minute then remove from the heat. Stir in the sour cream.

For the Creamy Salsa Verde Sauce

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.

Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese.

Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

To assemble

These green chicken enchiladas make for a great family meal.

Green Chile Chicken Enchiladas

boneless, skinless chicken breasts (or 1 can of pinto beans

fire-roasted green chiles

Monterey Jack cheese, shredded

Salsa Verde

pico de gallo,

Preheat the oven to 350, and gather all...

Preheat the oven to 350, and gather all ingredients except for the pico.

Cook the chicken breasts: place them in a...

Cook the chicken breasts: place them in a shallow pan and cover them almost all the way with water. Add a big pinch of salt and pepper. Bring it to a simmer, turn off the heat and let sit for 10 minutes. Check to ensure the internal temperature registers 165-degrees F. Remove from the water and let rest until cool enough to handle.

Shred the chicken into a bowl. Stir in...

Shred the chicken into a bowl. Stir in the green chiles and half of the shredded cheese. Divide the chicken mixture into 4 equal portions.

Place one tortilla on a work surface, and...

Place one tortilla on a work surface, and pile in 1/4 of the chicken mixture. Roll up and place in a 8x8 baking pan. Repeat with remaining ingredients.

Once all the enchiladas are in the pan,...

Once all the enchiladas are in the pan, stir the salsa verde and sour cream together and pour on top. Top with the remaining cheese.

Bake for 20 minutes, or until hot and...

Bake for 20 minutes, or until hot and bubbly. Top with pico de gallo and serve.

https://mediavine-res.cloudinary.com/video/upload/jwxjwgsooonwtmosiyxy.mp4

Green chile chicken enchiladas, small batch makes 4 enchiladas in an 8x8 pan. You can easily double this recipe for more servings!

This is the BEST chicken enchilada recipe and one the whole family will love! Tips on how to shred chicken, a quick 10 minute creamy enchilada sauce starring sour cream and broth, and easy assembly thanks to using tortillas. This baked recipe will become a favourite!

Creamy Chicken Enchiladas

chicken breasts,

flour tortillas, I used the big ones

onion, diced

tbsp butter

green chilies

cheese {use bagged shredded Mexican or shred your own Monterey Jack}

cilantro

Using a pan on the stove, melt butter...

Using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning

Add broth and whisk until combined and smooth....

Add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.

Turn down the heat to medium-low and stir...

Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside

In a bowl combine the chicken, diced onion...

In a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese

Scoop 1 cup of the sauce into a...

Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}. 

Using a large serving spoon, scoop some of...

Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture

Pour remaining sauce over the tortilla rolls, then...

Pour remaining sauce over the tortilla rolls, then top with remaining cheese

Bake at 350 for 20-25 minutes then broil...

Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy! 

https://mediavine-res.cloudinary.com/video/upload/zan9accakfwzqqxgxp4n.mp4

This is the BEST creamy chicken enchiladas recipe and one the whole family will love! Tips on how to shred chicken, a quick 10 minute creamy enchilada sauce starring sour cream and broth, and easy assembly thanks to using tortillas. This baked enchiladas recipe will become a favourite!

Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas with sour cream are simple and tasty! With 10 minutes prep, these are a weeknight staple.

Creamy Chicken Enchilada Recipe

soft taco flour tortillas

chicken breasts (cooked and shredded)

cream of chicken

green chili's

oz cream cheese (softened)

colby jack cheese (grated)

In a large bowl, mix cream of chicken, green chili's (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste.

Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.

Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese.

Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.

https://content.jwplatform.com/videos/sJIlt0sl.mp4

Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla. These Are The Creamiest Chicken Enchiladas You Will Ever Find!

Creamy Chicken Chili Enchiladas

The BEST easy chicken enchilada recipe for Cream Cheese Chicken Enchiladas.

Cream Cheese Chicken Enchiladas

(10 tomatoes

(8 oz) package cream cheese, softened

chicken,

(8-inch) flour tortillas

Monterey Jack cheese

whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam.

Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

I found this recipe a few years ago and it's delicious.  Over the years I've changed it up to add some things but the original recipe is still so so good. I cook my chicken in the crock while at work and come home and shred it. Add cream cheese, 2 cans of rotelle, one packet of taco seasoning, can of corn and can of black beans. Then do the rest just like the original recipe. So so so so Yummy! And yes ya'll! You pour all of the heavy cream over them things. I'm making them tomorrow morning to take to work to feed my fellow teachers.

Low fat version - use 1/3 fat cream cheese or greek yoghurt, sub. corn tortillas instead of flour and drizzle skim milk instead of heavy cream. Cheese will still be fattening but, hey, it’s also protein ? up the flavor by adding in extra drained can of rotel, taco seasonings, green chilis to chicken mixture. Top with shredded lettuce, diced tomato and avocado slices with lime juice.

Love it!
Second time I made it I added 1 ear of corn ( cut of course) and 1 extra can of green chilis. 
The corn was an awesome addition

This is the best I've ever made myself or tried at someone else's house. Way better than Mexican restaurant versions, too. Not to mention it is fast, easy, and inexpensive to make. Kudos!!

These were hands down THE BEST chicken enchiladas I have ever made!! They were even easier than the recipe I used to use!! This recipe will go in "my favorites" recipe box!! Thank you for sharing Kevin &amp; Amanda!!

Absolutely amazing and easy to make. We enjoyed the flavor and texture. Will definitely make these again soon.

BEST enchiladas EVER!!!
I used the flour/corn tortillas and think they have more body to them. Made them for some friends twice and they raved! Thank You so much!

Delicious, just don’t think about calories ?. My husband loved it.
Served with black beans &amp; rice.

These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

Creamy Salsa Verde Chicken Enchiladas

Tablespoons butter

onion (diced)

garlic

(10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles

chicken breasts)

sized flour tortillas

(16 oz) jar green salsa

Mexican cheese

Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.

Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.

Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.

Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.

Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1596469311/l9tfsvnptjgqz1leusok.mp4

Salsa Verde Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas  Creamy chicken enchiladas stuffed with a cream cheese and sour cream green chile chicken rolled into corn tortillas and topped with green enchilada sauce and pepper jack cheese. The best creamy chicken enchiladas recipe! 

Creamy Green Chile Chicken Enchiladas

Shredded Cooked Chicken* ((packed, about 2 lbs. chicken))

pkg. Cream Cheese ((softened))

Salt

Pepper

Green Chilies ((diced))

Cholula Green Pepper Jalapeno Hot Sauce ((optional -- adds flavor))

Jalapeno ((optional, finely diced))

Pepper Jack Cheese ((shredded and divided))

can Green Enchilada Sauce ((may add more if you like them saucy))

Flour Tortillas** ((or 8 medium sized))

Cilantro

Avocado

Sliced Jalapeno

Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.

Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.

Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.

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