Creamy Chicken Enchiladas

No need to go to a restaurant to enjoy your favorite Mexican flavors! Try this easy chicken enchilada recipe and you'll have a delicious dinner on the table in a little over an hour. Sour cream and plenty of cheese give these Creamy Chicken Enchiladas their fitting name.

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4.0 by 70 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Stand: 5 mins

Creamy Chicken Enchiladas

Directions

  1. Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks, shred chicken into bite-size pieces.
  2. Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
  3. For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons green onion. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.
  4. Grease a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.
  5. Bake, covered, for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.
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Nutrition Facts (Creamy Chicken Enchiladas)

  • Per serving:
  • 251 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 46 mg chol. ,
  • 571 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 18 g pro.
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Reviews (4)

70 Ratings
681 Days Ago
I use a rotisserie chicken!!! Already cooked and just follow the recipe!!!! Easy and very yummy!!!
782 Days Ago
My favorite!
1666 Days Ago
Made this tonight. Easy and really enjoyed it!
Nancy 1690 Days Ago
I really liked this. Can't wait to make it again. I do prepare my chicken differently.
2 Chicken breasts (bone in is best),
onion
cumin
cayenne
cilantro
chicken broth

Simmer until chicken is done.
Shred chicken, reserve broth.
Sautee onion, poblano, garlic.
Return shredded chicken, reserved broth to pot. Add onion, poblano, garlic, cilantro and 1 can roi tel original tomato and chili. Cook down.

Use in burritos, quesadillas, soup.

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