Easy Chicken Enchiladas
are cheesy, simple, and quick to make. You don’t need any sort of culinary skills to get this one right!
Let’s get started!
– 2 tbsp olive oil
– 2 garlic cloves minced
– 1 cup white onion diced
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 4 ounces cream cheese room temp
– 2 cup shredded cooked chicken
– 2 cups shredded mexican cheese
– 4 oz mild green chiles diced in a can
– 6 flour tortillas
White Scribbled Underline
Saute the onion and garlic.
Heat the olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.
Add the flour and broth.
Then add the flour and stir for about a minute, then pour in the chicken broth.
Add the rest of the filling ingredients.
Add the softened cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.
Fill the tortillas.
Scoop out a heaping 1/3 cup of the chicken mixture into a warmed tortilla and roll tightly.
Place each wrapped chicken enchilada into a greased 13×9 baking dish. Sprinkle the rest of the shredded cheese on top and bake at 350 degrees Fahrenheit for 15 minutes.