Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 soft flour tortillas; 2 tablespoons green peppers; 1 lb skinless chicken breast half; ½ cup milk; 1 ¼ cups light sour cream; 2 tablespoons flour; ⅔ cup chicken stock; cayenne pepper (your preference, to spicyness); ¼ teaspoon salt; ½ cup shredded cheddar cheese

Servings: persons

6 soft flour tortillas
2 tablespoons green peppers
1 lb skinless chicken breast half
½ cup milk
1 ¼ cups light sour cream
2 tablespoons flour
⅔ cup chicken stock
cayenne pepper (your preference, to spicyness)
¼ teaspoon salt
½ cup shredded cheddar cheese

1
Preheat oven to 350.
2
Combine chicken stock and breast in a large skillet and cook until breast is throughly cooked.
3
When chicken has cooled, tear it to bite sized pieces.
4
Chop green pepper and put it in a bowl with torn chicken.
5
Mix flour, sour cream and salt, then add in milk and mix.
6
Pour half the mix over your bowl of chicken and green pepper.
7
Construct your enchilada's and put them seam side down in a baking pan, pour the remaining sauce over them.
8
Bake, covered, for 20 minutes.
9
Bake, uncovered for 20 minutes.
10
Sprinkle cheese over top and let sit for 5 mins, then enjoy!

1049

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 soft flour tortillas, 2 tablespoons green peppers, 1 lb skinless chicken breast half, ½ cup milk, and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Enchiladas

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