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.
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.
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 1/3 cup of the chicken mixture into a warmed tortilla and roll tightly.
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.
- 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
- Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.
- Add flour and stir for about a minute, then pour in the chicken broth.
- Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.
- Scoop out a heaping ⅓ cup of the chicken mixture into a warmed tortilla and roll tightly.
- 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.
Wow these look incredibly easy and delicious! Thanks for the step by step photos!
Thank you Katy 🙂 Hope you enjoy them!
What kind of chicken did you use and how do you shred your chicken? I have heard you can shred it in the kitchen aid mixer. Do you think it would still be good if I used already shredded canned chicken? Don’t judge me…… 😛
I used the chicken I had leftover after I made chicken stock. You can use rotisserie or canned chicken if you’d like. I’ve made it with the canned chicken from Costco and it was still pretty tasty 🙂
Can I freeze them once they are completely made to heat up for another day?
Hi Alina, I’ve never tried freezing it after baking it. If you do freeze it, don’t add the cheese on top just yet. Maybe add it when you reheat it?