Easy, cheesy, chicken enchiladas

Chicken Enchilada's

Umm…can we say YUM! These white sauce chicken enchiladas are to die for, and they are extremely simple to make – I kid you not. I had chicken in my freezer that needed to be cooked soon so my first thought was “ENCHILADAS”! I hadn’t had an enchilada since the Ravens won their last super bowl (literally, I made these for super bowl XLVII). I found this delicious recipe on Cat’s blog Food Family & Finds.   

When I told the boyfriend that I’d be making him enchiladas, which he could enjoy while watching the Caps game, his eyes got bigger than a balloon from the Macy’s day parade! He was so excited he even offered to take it a step further and grill the chicken for me (since Virginia was finally having a day of decent weather).  Win for this girlfriend!


  • 6-8 flour or corn soft tortillas  (I fit 6 in my 13×9 inch pan)
  • 3 Large chicken breasts – cooked & shredded (using a rotisserie chicken works well also)
  • 1 Cup sweet corn (warmed in microwave)
  • 1 Bag of shredded Mexican blend cheese
  • 3 Tablespoons of butter
  • 3 Tablespoons of all purpose flour
  • 1 & 1/4 Cups chicken broth
  • 1 Can Cream of Chicken Soup (10 oz)
  • 1 Cup of Sour Cream
  • 1 Can chopped green chiles (4 oz)
  • Salt & pepper ( 1/4 tsp. each)



  1. Preheat your oven to 350º F
  2. Take first tortilla and put a handful of chicken and corn down the center, top off with a handful of cheese
  3. Roll tortilla and place, seam side down, into baking pan – do this with as many tortilla’s that will fit in your pan
  4. In a medium sized sauce pan melt your butter over medium heat
  5. Whisk flour into the melted butter
  6. Add the chilies, sour cream, chicken broth, cream of chicken and salt & pepper
  7. Gently whisk ingredients together until smooth and warm (5-10 minutes)
  8. Remove from heat and pour sauce evenly over tortilla’s in the pan
  9. Spread remaining cheese all over the top and sides of your dish (we love cheese so we used it all up)
  10. Bake for about 30 minutes or until the cheese is a dark golden brown


Now I kept my enchiladas in for an extra 5 minutes because we like our cheese very brown :) Just keep an eye out about 5 minutes before you take these out to make sure the cheese doesn’t get to brown for your liking.


Ok so this might not be the most flattering picture of this sweet little enchilada but man is it delicious!

xo Jen

Ps – The enchiladas turned out amazing and the Caps one! Score (literally)!


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