Creamy Chicken Enchiladas

When I think of enchiladas, normally I think of a red sauce. I know that a cream sauce is not traditional, but these are AMAZING!



  • 6 flour tortillas
  • 2 lbs. cooked chicken breasts, cubed
  • 1 large onion, minced
  • 6 cloves garlic, minced
  • 1 tablespoons ground coriander
  • 4 tablespoons butter
  • 3 tablespoons all purpose flour
  • 8 ounces sour cream
  • 2 cups chicken broth
  • 4 ounce can diced jalapeno
  • 3 cups pepper jack cheese, shredded
  • salt and pepper to taste
  • Optional toppings: black olives, cilantro, tomato, green onions


Preheat oven to 350°. Wrap tortillas in foil and heat in oven for 10-15 minutes.

Stir the flour into the sour cream. Sauté the onion in the butter until translucent. Add the garlic, coriander and pepper. Add the sour cream to the pan and heat until bubbly.

Add the chicken, broth and peppers. Heat and stir until thick and bubbly. Remove from heat and stir in 2 cups of the cheese. Grease a 13 x 9″ baking pan. Pour about a cup of the sauce into each tortilla, and wrap it up like a burrito. Nestle each tortilla next to each other.

Pour any remaining sauce over the top, top with the remaining cheese and the toppings. Cover with foil, and bake for 40 minutes.

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