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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°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°F); drain. Using two forks, shred chicken into bite-size pieces.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Tips

This casserole may be chilled or frozen. For a chilled casserole, prepare enchiladas as directed, except do not spoon sauce over the casserole. Transfer sauce to an airtight container; cover and chill in the refrigerator. Cover the baking dish and chill in the refrigerator for up to 24 hours. To bake, spoon the reserved portion of sauce over the chilled enchiladas. Bake, uncovered, in a 350° oven about 40 minutes or until heated through. Sprinkle with cheese. Let stand 5 minutes. Serve as above.For a frozen casserole, add the sauce to the casserole before freezing. When ready to bake, thaw enchiladas overnight in refrigerator. Bake casserole, covered, in a 350° oven for 20 minutes. Uncover and bake 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. Serve as above.

Nutrition Facts

251 calories; 9 g total fat; 4 g saturated fat; 46 mg cholesterol; 571 mg sodium. 23 g carbohydrates; 1 g fiber; 18 g protein;

Reviews (4)

72 Ratings
  • 5 star values: 34
  • 4 star values: 17
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4
Rating: Unrated
08/29/2015
My favorite!
Rating: Unrated
03/04/2013
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.
Rating: Unrated
03/29/2013
Made this tonight. Easy and really enjoyed it!
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Rating: Unrated
12/08/2015
I use a rotisserie chicken!!!  Already cooked and just follow the recipe!!!! Easy and very yummy!!!