Epic Creamy Chicken Enchiladas are my most requested recipe and I am sharing them for this month’s Tex-Mex Progressive Eats dinner menu. I have been making these chicken enchiladas for many, many years. When I was a cook on the ranch it was always a favorite with the guys and has always been the most requested recipe for school potlucks and concession stands. I do realize that these Epic Creamy Enchiladas are not even in the realm of authentic Tex-Mex enchiladas. My favorite recipe for those can be found at Bluebonnets & Brownies. I love them, seriously. However, these chicken enchiladas are Epic! They are creamy and not too spicy and seriously loved by all. I like to roast my own whole chicken but you can pick one up from the deli or use cooked boneless chicken breasts if that floats your boat. I’ve been meaning to share these here for a long time and since I am hosting this month’s Progressive Eats Tex-Mex feast, this was the perfect time. So grab a fork and get ready to chow down on some tasty Tex-Mex eats!
- Cheddar, Olive, Tomato Savory Madeleines – Lifes a Feast
- Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living
- Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
- White Chicken Chili – Healthy Delicious
- Epic Creamy Chicken Enchiladas – Miss in the Kitchen
- Homemade tortillas – Stetted
- Tex Mex Rice with Bacon – The Heritage Cook
- Vegetable Fajitas – Spice Roots
- Pinto Beans with Fresh Tomato Relish – Never Enough Thyme
- Frozen Virgin Strawberry Margarita – Barbara Bakes
- Mexican Spiced Chocolate Flan – Pastry Chef Online
- Margarita Cheesecake – That Skinny Chick Can Bake
- ⅓ cup vegetable oil
- ⅓ cup all purpose flour
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 1 teaspoon salt
- 2½ cups chicken broth
- ⅓ cup heavy cream
- 4 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 4 cups shredded Colby-Jack cheese (2 cups for filling, 2 cups for topping enchiladas)
- 12 flour tortillas (soft taco size)
- Sour Cream, Cilantro, Fresh Tomatoes for garnish
- Add oil and flour to a medium saucepan and place over medium heat. Whisk in chili powder, cumin, garlic and salt. Cook for 1 minute, whisking continually. Slowly add chicken broth, whisk until completely combined. Whisk in heavy cream and whisk until mixture starts to bubble. Remove from heat and set aside to cool slightly.
- Preheat oven to 375 degrees.
- Add shredded chicken to a large bowl, add softened cream cheese, salt and garlic and stir together until well combined.
- Add enchilada sauce to a deep dish pie plate or shallow bowl. Dip each flour tortilla into enchilada sauce, lightly coating each side. Move to a clean plate. Spoon about 2 to 3 tablespoons of filling into center of tortilla, top with about a tablespoon of shredded cheese. Roll up and place seam-side down into a large baking dish or roasting pan. Repeat with remaining ingredients, placing enchiladas into pan touching each other. Pour remaining sauce over enchiladas
- Bake for 45 minutes or until sauce is bubbling. Add remaining 2 cups of shredded cheese over the baked enchiladas. Bake for an additional 15 minutes or until cheese has melted and edges of enchiladas just start to brown.
- Remove from oven and allow to cool 10 minutes before serving. Garnish with your favorite toppings such as cilantro, sour cream, salsa or fresh tomatoes.