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Ashton's Creamy Chicken Enchiladas!

Ingredients

  • 1 1/2 pounds cooked skinless boneless chicken thighs or breasts, shredded
  • 4 ounces Philadelphia cream cheese softened
  • 2 1/2 cups shredded cheddar cheese
  • 2 1/2 cups shredded Monterey jack cheese
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 2 cups water
  • 1 tbsp chicken bouillon
  • 1 tsp garlic
  • 1 can chopped jalapenos 2 - 4 oz
  • 1 can sliced black olives 2 - 4 oz
  • 8 10 inch tortillas
  • 1 tbsp olive oil
  • salt/pepper to taste

Instructions

  • 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 into bite size pieces.
  • Mix chicken, cream cheese, jalapenos, olives, and 1 1/2 cups cheddar cheese and 1 1/2 cups Monterey jack cheese in a large bowl.
  • To make the sauce- melt butter in sauce pan and mix in flour to make a roux.
  • Then add milk, water, chicken bouillon, and garlic.
  • Bring to a boil and take off heat, then mix in 1 cup cheddar and one cup Monterey jack cheese.
  • Mix until smooth then pour some sauce in bottom of 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 and 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 so they cook up soft.
  • Bake for 25-30 minutes or until brown and bubbly.
  • Serve with rice and black beans.