My mother bought me a little cookbook before I got married in hopes that I would learn how to cook on my own. She tried finding something that wasn’t too complicated so she decided to go with a cookbook called “Simple 1-2-3 Chicken” lol. And it really had most simplest recipes, but they were so tasty! One summer evening I was browsing through the cookbook and came across this cheesy chicken enchilada recipe. It looked so simple, I just had to try it. I didn’t have all of the ingredients at the time so I modified the recipe a little, and actually liked my modified version more. Although it was one of the first things I cooked for my husband, it still remains one of his favorite dishes to this day.

 

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Ingredients:
2 tbsp olive oil
2 garlic cloves minced
1 cup onion, diced
1/4 cup flour
1 cup chicken broth
4 ounces cream cheese (room temp)
2 cup shredded cooked chicken
2 cups shredded mexican cheese blend
1 can (4oz) diced mild green chiles
6 flour tortillas

Directions:

1. Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.

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2. Add flour and stir for about a minute, then pour in the chicken broth.

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3. Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.

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4. Scoop out a heaping 1/3 cup of the chicken mixture into a warmed tortilla and roll tightly.

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5. Place each wrapped enchilada into a greased 13×9 baking dish. Sprinkle the rest of the shredded cheese on top and bake at 350 degrees for 15 min.

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Cheesy Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Ingredients:
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 cup onion, diced
  • ¼ cup flour
  • 1 cup chicken broth
  • 4 ounces cream cheese (room temp)
  • 2 cup shredded cooked chicken
  • 2 cups shredded mexican cheese
  • 1 can (4oz) diced mild green chiles
  • 6 flour tortillas
Instructions
  1. Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.
  2. Add flour and stir for about a minute, then pour in the chicken broth.
  3. Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.
  4. Scoop out a heaping ⅓ cup of the chicken mixture into a warmed tortilla and roll tightly.
  5. Place each wrapped enchilada into a greased 13x9 baking dish. Sprinkle the rest of the shredded cheese on top and bake at 350 degrees for 15 min.