Momma's Creamy Chicken Enchiladas

READY IN: 1hr 30mins


  • 8
    boneless chicken thighs, grilled and shredded (3 cups of shredded meat)
  • 2
    tablespoons butter
  • 12
    cup diced onion
  • 2
    tablespoons flour
  • 1
    teaspoon cumin
  • 12 - 1
    teaspoon ground cayenne pepper (depending on how hot you like it)
  • 1
    cup chicken stock or 1 cup vegetable stock
  • 3 12
    ounces cream cheese, cubed
  • 12
    cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1
    (7 ounce) can diced green chilies, drained, I used roasted, fresh Hatch peppers and recommend them if you can find them
  • 1 12
    cups four-cheese Mexican blend cheese, shredded
  • 8
    flour tortillas, 6-inch


  • Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
  • In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
  • Add flour, cumin and cayanne pepper.
  • Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
  • Spread some of the sauce on bottom of 11 x 7 baking dish.
  • Add enough sauce to chicken/cheese to moist consistancy.
  • Spread small amount of sauce on flour torilla.
  • Add chicken filling. Roll and place seam side down in baking dish.
  • Pour remaining sauce over top of enchiladas, covering them.
  • Sprinkle with remaing shredded cheese and cover with foil.
  • Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).