The Very Best Chicken Enchiladas

Creamy and extra cheesy, these hearty chicken enchiladas are a family favorite!

I first shared this recipe on the blog when my husband and I were dating and we had at home cooking dates. I updated the recipe and photos but you can check out the original recipe for Ashton’s Creamy Chicken Enchiladas here. 

Ingredients:

• 1 1/2 pounds skinless, boneless chicken thighs or breasts
• 4 ounces cream cheese, softened
• 4 cups Mexican blend mixed cheese, shredded
• 1/2 cup butter
• 1/2 cup flour
• 1 1/2 cups milk
• 2 cups water
• 1 tbsp chicken bouillon
• 1 tsp garlic, minced
• 1 can chopped jalapenos {optional}
• 1 can sliced black olives 
• 8 10 inch tortillas
• 1 tbsp olive oil
•  salt/pepper, to taste
• chopped green onions, tomatoes, olives{for topping}

Directions:

1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper and cook in a covered skillet with olive oil until tender and cooked through.
3. Place chicken on a plate and shred or chop into bite size pieces.
4. Mix chicken, cream cheese, jalapenos, olives, and 2 cups shredded cheese in a large bowl.
5. To make the sauce: melt butter in a sauce pan over medium heat. 
6. Whisk in flour to make a roux and cook for a minute.
7. Then add milk, water, chicken bouillon, and garlic.
8. Bring to a boil and take off heat, then mix in 2 cups cheese until smooth.
9. Pour some sauce to cover the bottom of a greased baking pan (at least 13 X 9 size).
10. Pour one cup of sauce in chicken filling mixture and combine.
11. Fill each tortilla with chicken mixture and then fold, roll, and lay flat, seam side down in pan. 
12. Repeat with each tortilla.
13. Pour remaining sauce over the enchiladas, making sure to spread the sauce over the edges.
14. Bake for 25-30 minutes or until brown and bubbly.
15. Serve with rice and black beans.

Cook seasoned chicken in a covered skillet with olive oil until tender and cooked through.

Place chicken on a plate and shred or chop into bite size pieces.

Mix chicken, cream cheese, jalapenos, olives, and 2 cups cheese in a large bowl.

Whisk in flour to make a roux and cook for a minute.

Then add milk, water, chicken bouillon,and garlic.

Bring to a boil and take off heat, then mix in remaining two cups of cheese. 

Whisk until smooth.

Pour some sauce to cover the bottom of a greased baking pan (at least 13 X 9 size).

Pour one cup of sauce in chicken filling mixture and combine.

Fill each tortilla with chicken mixture. 

Fold, roll, and lay flat, seam side down in pan.

Repeat with each tortilla. 

Pour remaining sauce over the enchiladas.

Make sure to spread the sauce over the edges.

Bake for 25-30 minutes at 325 degrees or until brown and bubbly.

Garnish with chopped olives, tomatoes, and green onions. 

Serve with rice and beans.

There’s a reason I call them the very best enchiladas.
They are amazingly good!