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Creamy Chicken Enchiladas

Gerry Speirs
Updated Oct 7, 2022
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This might just be our favorite white chicken enchilada recipe. It’s so easy—you need just 7 ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beaten. And of course, it’s finished with a bunch of ooey, gooey cheese. What's not to love? With only 25 minutes of prep time, these Creamy Chicken Enchiladas will be your new favorite enchilada dish.

More About This Recipe

  • With only seven ingredients, these chicken enchiladas are ready to serve in just 1 hour. This recipe pairs well with fresh cilantro as a garnish and fresh salsa for added spice. Traditional enchiladas are made by rolling filling into corn tortillas and covering with chili pepper sauce. There are many options for filling your enchiladas, including meat, cheese, beans, vegetables, potatoes, seafood and more. The name enchilada originates from the Spanish word enchilar, meaning “to add chile pepper to,” or to “season (or decorate) with chile.” Want to expand your enchilada recipe library? We’ve got even more enchilada recipes to try with your family this weekend. For an enchilada refresher, this step-by-step guide shows you how to stuff, wrap and serve like pro.

Creamy Chicken Enchiladas

  • Prep Time 25 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
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Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 package (8 oz) cream cheese, cubed, softened
  • 2 cups chopped cooked chicken
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 package (8 oz) shredded Mexican cheese blend (2 cups)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. Simmer 1 to 2 minutes or until thickened. Remove from heat. Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread 1/2 cup of the sauce evenly in bottom of baking dish.
  • Step 
    3
    Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.
  • Step 
    4
    Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.
  • Step 
    5
    Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).

Nutrition

430 Calories
28g Total Fat
21g Protein
23g Total Carbohydrate
1g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Pick up your rotisserie chicken as the last item on your shopping list. Be sure the chicken is hot when you select it from the heated case. Always refrigerate the chicken within 2 hours of purchasing. If you are going to use the chicken for this Creamy Chicken Enchilada...
  • tip 2
    To quickly soften cream cheese, remove from wrapper, and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 3
    Add some chopped fresh cilantro to your white chicken enchiladas as a garnish, and serve with baked refrigerated Pillsbury™ Biscuits and fresh salsa.
  • tip 4
    For those that want some extra spice, serve your creamy white chicken enchiladas alongside your favorite hot sauce (such as Sriracha or fresh salsa) for an added kick.
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