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The Very Best Chicken Enchiladas


  • 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}


  • Preheat oven to 325 degrees.
  • Season chicken with salt and pepper and cook 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 shredded cheese in a large bowl.
  • To make the sauce: melt butter in a sauce pan over medium heat.
  • 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 2 cups cheese 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 and then fold, roll, and lay flat, seam side down in pan.
  • Repeat with each tortilla.
  • Pour remaining sauce over the enchiladas, making sure to spread the sauce over the edges.
  • Bake for 25-30 minutes or until brown and bubbly.
  • Serve with rice and black beans.