In the Kitchen: Cream Cheese Chicken Enchiladas

Moms are busy people, so when it comes to dinner time, I’m all about keeping things simple! If you are looking for a quick and easy dinner idea, here you go! Your family will love these cream cheese chicken enchiladas! Thanks to rotisserie chicken, these are so simple to throw together on busy weeknights after work.

What You’ll Need:

•8 flour tortillas

•3 cups shredded chicken (I use Rotisserie chicken)

•2 cups shredded monterey jack cheese

•4 ounces softened cream cheese

•2 tsp garlic powder

•3 tbsp butter

•3 tbsp flour

•1 tbsp taco seasoning (do NOT use the whole packet)

•1 (14.5oz) can of chicken broth

•3/4 cup sour cream

•1 (4oz) can of diced green chiles

Instructions:

1. Preheat the oven to 350 degrees and grease a 9x13 baking dish.

2. In a medium-sized bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).

3. Stuff the mixture into your flour tortillas, and place them into your prepared pan. Roll the tortillas like a burrito, and they’ll fit perfectly.

4. In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth, allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.

5. Stir in the sour cream and can of chiles, whisk for just a minute or until the sour cream is completely dissolved, but do not let it boil.

6. Pour the sauce over the enchiladas and top with the remaining shredded cheese.

7. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

Add this to your weekly menu! If you’re looking for a meal planner, click here to download my free meal planning templates!

And if you’re looking for some quick, easy meal ideas, click here to get 30 Crock Pot Recipes in 30 Days!