Creamy Chicken Enchiladas


2 tab. butter

2 tab. all-purpose flour

1 1/2 cups Chicken broth

1 pkg.(8oz) cream cheese, cubed and softned

1 small can of green chiles

2 cups of chopped cooked chicken

1 pkg. (11 oz) flour tortillas

1 pkg (8oz) shredded Mexican cheese blend (2 cups)


Heat oven to 350 degrees. Spray 13x9 glass baking dish with cooking spray.

In skillet, melt butter over medium heat.  Stir in flour with whisk until blended. Cook about 2 minutes, strirring frequently.  Stir in broth, heat to simmering.  Simmer 1 to 2 minutes or until thickened.  Remove from heat.  Beat in cream cheese and green chiles with whisk until sauce is smooth and free of lumps.  Spread 1/2 cup of sauce evenly in bottom of baking dish.

Place 1/4 cup chicken in line down center of each tortilla, top each with 2 tablespoons of the cheese.  Wrap tortilla tightly around filling. Place seam side down in baking dish.

Pour remaining sauce over filled tortillas.  Sprinkle with remaining cheese evenly over top.

Bake 30 to 35 mintues or until cheese is melted and center of tortillas are hot.

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