creamy green chili chicken enchiladas

December 4, 2012

in Main Dishes, Recipes

ok this is the second meal in two weeks from Mel’s Kitchen Cafe…. and not to say the other numerous recipes I have made and shared of hers…to share a few:

creamy orzo with chicken & mushrooms    baked ziti   chicken enchilada pasta

somewhat of an addict? some may say stalker but I prefer food blog follower fan -atic!

she has the BEST enchiladas.

remember the red chili enchiladas? or the honey lime enchiladas? or how about the shrimp enchiladas?

yep all from Mel’s Kitchen Cafe. And I could not believe I had not yet made her green chili enchiladas!

I love enchiladas. LOVE LoVE lOvE…and these will not disappoint. oh no they won’t. you really won’t want to share ’cause you will want the leftovers. I know I speak of experience. We had friends over for dinner and I was secretly hoping “no one eat any more – no more” I said inside my head….I want to eat tomorrow. LOL

however this is a great company meal. makes a lot and they are so good and so easy perfect meal to serve to friends.


creamy green chili chicken enchiladas


  • 2 cups shredded cheese (I used monterey jack)
  • 10 Medium flour tortillas
  • handful cilantro (chopped)


  • 2 Large chicken breasts (cooked and shredded)
  • 2 4oz cans diced green chilis
  • 8oz cream cheese (softened)
  • 1 15oz can white beans


  • 2 tablespoons butter
  • 1 Small onion (diced)
  • 2 tablespoons flour
  • 1/3 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 10oz can green enchilada sauce
  • 1/2 cup sour cream


Preheat oven to 375 degrees.
In a medium bowl, stir together the cream cheese and green chiles. Add the shredded chicken and white beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat and add the onion. Cook 3-4 minutes until onion softens. Sprinkle the flour over the onions and stir well. Slowly whisk in the chicken broth and heavy cream. Cook until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
In a 9x13 pan spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with the chicken filling; top with a small handful of shredded cheese. Roll the tortillas and place seam side down in the pan.
Pour the white sauce over the top of the enchiladas and spread. Top with remaining cheese....add more if you wish. Bake for 20-30 minutes until the enchiladas are bubbling and lightly browned. Sprinkle with fresh cilantro and serve.

recipe slightly adapted from Mel’s Kitchen Cafe

tip: I put my chicken in a small slow cooker in the morning then it is cooked and ready for this meal.

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{ 6 comments… read them below or add one }

Haley @ The Saucy Apple December 5, 2012 at 3:23 pm

Holy Frijoles! Chicken enchiladas is practically my all-time favorite meal. I’m definitely going to have to try these. Thanks for sharing! :)
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anotherbiteplease December 6, 2012 at 6:38 am

Enchiladas HAVE to be my favorite meal too!


Jessica@AKitchenAddiction December 4, 2012 at 4:59 pm

We love enchiladas! Love this variation!
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anotherbiteplease December 5, 2012 at 12:43 pm

enchiladas are a slight love obsession of mine!


Stephanie @ Macaroni and Cheesecake December 4, 2012 at 1:58 pm

This looks like a great comforting dinner!
Stephanie @ Macaroni and Cheesecake recently posted…Peppermint Bark Cheesecake Truffles & Giveaway WinnerMy Profile


anotherbiteplease December 5, 2012 at 12:42 pm

it was…and is 😉


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