Did you know that the country of Mexico celebrates National Enchilada Day on November 2nd?! That is news to us, but we’re definitely going to add that to our calendar. We want in on the delicious fun! We will certainly plan to make these Extra Creamy Chicken Enchiladas on that day… but we’ll probably have them 10 times before then too! We crave these warm, soft tortillas that roll around the creamy, savory chicken filling on the weekly. So, yeah, honestly, we’ll probably have Extra Creamy Chicken Enchiladas way more than 10 times. It makes sense why there’s a holiday for this yummy dish. It totally deserves it; again and again and again!
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 (8-ounce) package cream cheese, softened and cubed
- 2 cups chicken, chopped and cooked
- 8 large tortillas
- 1 (8-ounce) package Mexican cheese blend, shredded, divided
- sour cream, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish with cooking spray.
Step 3 –In a 10-inch skillet, melt the butter over medium heat.
Step 4 –Stir the flour into the butter and whisk until blended.
Step 5 –Cook the butter mixture, stirring frequently, about 2 minutes.
Step 6 –Increase the heat to high and stir the chicken broth into the butter mixture. Simmer until it thickens, about 1-2 minutes.
Step 7 –Transfer the broth mixture from the heat.
Step 8 –Add the cream cheese to the broth mixture and whisk until it is smooth and free of lumps.
Step 9 –Spread 1/2 cup of the sauce evenly in bottom of the prepared baking dish.
Step 10 –Place 1/4 cup of the chicken in a line down the center of each of the tortillas, then top each with 2 tablespoons of the cheese.
Step 11 –Wrap the tortillas tightly around the filling, then place them, seam-side down, in the sauce.
Step 12 –Pour the remaining sauce over the filled tortillas, then top with the remaining cheese.
Step 13 –Bake the enchiladas until the cheese is melted and the centers of the tortillas are hot, about 30-35 minutes.
Step 14 –Serve the enchiladas with the sour cream.
