Creamy Chicken Enchiladas
Recipe type: Supper
Cuisine: Mexican
To save yourself time, you could also use a prepared roasted chicken from the grocery store and shred 2 cups for the recipe.
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 2 tsp finely chopped garlic
  • 2 cups reduced-sodium chicken broth
  • 3 tbsp all-purpose flour
  • ⅛ tsp pepper
  • ½ cup sour cream
  • 2 cups shredded cooked chicken breast
  • 1 cup shredded Mexican cheese blend
  • 1 pkg (8 large) Old El Paso Smart Fiesta Tortillas
  • ¾ cup chopped tomato
  • ¼ cup sliced green onions
  • 1 cup black beans, rinsed & drained
  • Old El Paso Thick N' Chunky Salsa
  1. Heat oven to 350ºF. Spray 13x9-inch glass baking dish with nonstick cooking spray.
  2. In large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
  3. In medium bowl, stir broth, flour, pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly.
  4. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat.
  5. Stir in sour cream until well blended.
  6. In another medium bowl, mix chicken, ½ cup of the cheese and ½ of the cream sauce.
  7. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened.
  8. Spoon about ⅓ cup chicken mixture down centre of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
  9. Top enchiladas with remaining sauce. Cover with foil.
  10. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover and sprinkle with remaining ½ cup cheese.
  11. Let stand 5 minutes before serving.
  12. Top with tomato, green onions and black beans. Serve with salsa & rice.
Recipe by Moms & Munchkins at