Creamy Chicken Enchiladas

May 03, 2021 By: Comments
Tagged: Mexican Mexican. Cheese Cheese. Entrees Entrees. Affordable Affordable. Cinco De Mayo Cinco De Mayo. Onions Onions. Enchiladas Enchiladas. Chicken Chicken. Baked Baked.
15 minutes
30 minutes
Is taco night something your family looks forward to during the week? Switch things up a bit this time and make a batch of cheesy enchiladas stuffed with tender shredded rotisserie chicken and fresh onion. Serve with Food Lion deli fresh tortilla chips and your favorite salsa, plus rice and/or black beans for a complete meal. And if you want to prep a little the night before, feel free to roll the enchiladas with the chicken and onion, line them up in a baking dish and store in the refrigerator until you’re ready to make the zesty cheese sauce and pop them in the oven.


Select ingredients:


  1. Preheat the oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
  2. Beat together the enchilada sauce and Laughing Cow cheese. Stir in the chicken, onion, salt and pepper until combined.
  3. Spoon equal amounts of the chicken mixture along the center of each tortilla and roll tightly. Arrange the tortillas seam side down in the prepared baking dish.
  4. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute. Add the milk and whisk until smooth. Whisk in the sour cream and cook until the mixture begins to simmer. Remove from the heat and whisk in 2 cups of the shredded cheese until smooth.
  5. Pour the cheese sauce over the enchiladas and sprinkle with the remaining 1/2 cup of shredded cheese.
  6. Bake for 20-25 minutes or until the cheese is melted and bubbly. Garnish with cilantro.