These are the creamiest, cheesiest Chicken Enchiladas out there. Flour tortillas are filled with shredded chicken, cheese, and mild green chiles. Then they are topped with a creamy sayce and topped with cheese. Get ready for a delicious meal!Night Before Tip: Cook your chicken ahead of time. Consider making enough for another meal like my Chicken Pot Pie, Chicken Stew with Dumplings, or Chicken Cobb. Instructions for cooking chicken are in "notes" section.
Course Main Course, Lunch, Dinner
Keyword Chicken, Casserole, Main Course, Dinner, Make Ahead, Easy Dinner, 30 minute meals
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
12 X 8 casserole dish
8flour tortillas(can use gluten-free or low-carb tortillas)
Preheat oven to 350 degrees. Grease a 12 x 8 casserole dish.
Mix chicken, 1 cup cheese, and 1 can of chilies. Warm your tortillas slightly in the microwave, wrapped in paper towels for about 30 seconds.
Add about 1/3 cup on each tortilla, give or take. Roll it up, and place in pan.
In a sauce pan, on medium heat, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
Turn down heat to low or simmer. Stir in sour cream and cream. Do not bring to boil, you don’t want curdled cream.
Pour the sauce over enchiladas and top with remaining cheese and second can of chiles.
Bake 20-25 minutes until the top is bubbly. If needed, broil for 3 min until the cheese is golden.
To prepare the chicken, use your stove top or Instant Pot.Stovetop: Using a skillet or saucepan with a tight-fitting lid, add chicken breasts. Cover with water and several generous pinches of salt or chicken broth. Bring to a boil, put on the lid, turn down the heat and simmer for up to 30 minutes (until internal temperature of chicken is 165º). Let cool and cut or shred meat.Instant Pot: Add your chicken breasts to the Instant Pot. Pour 1 cup of chicken broth or salted water over them. Close your sealing lever to seal the pressure. Cook them at high pressure for 10 minutes, and allow the pressure to release naturally for 10 minutes. After that, turn the lever (protect your hands from the heat!) to quickly release the pressure. Let chicken cool for a few minutes, then cut or shred meat.