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Harker's Creamy Chicken Enchiladas

I tried a new recipe for our family Valentine's Day dinner and it is delicious!
Prep Time30 minutes
Cook Time31 minutes
COOK MODE
Course: Main Courses
Servings: 6 -8 people
1st Gen Author: Fred Lybbert

Ingredients

  • 1 Tbsp Olive Oil
  • 3 Bell Peppers diced
  • 1 Onion diced
  • 2 1/2 cups Chicken Broth
  • 1 1/2 cups Heavy Cream
  • 2 cups Shredded Chicken
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 3 cups Shredded Monterey Cheese
  • 3/4 cup Sour Cream
  • 8-12 Tortillas
  • 1 Tbsp Paprika
  • 1 Tbsp Chili Powder
  • Salt
  • Pepper
  • 1/2 cup Cilantro

Instructions

  • Add peppers and onions to a large oiled skillet.
  • Cook until softened.
  • Add in 1 cup chicken broth & 1 cup heavy cream.
  • Season with pepper and chili powder.
  • Add in shredded chicken and stir.
  • Remove from heat and fill tortillas with chicken mixture.
  • Place filled tortillas in a lightly greased 9x13 baking dish.
  • In the same skillet, melt butter and then whisk in flour.
  • Slowly add remaining chicken broth and heavy cream. Mix well.
  • Add in 1 1/2 cups cheese and stir until completely melted.
  • Season with paprika, salt and pepper.
  • Pour the sauce over the filled tortillas.
  • Sprinkle remaining cheese on top, along with fresh cilantro.
  • Bake at 350 for 30 minutes, then broil for one minute.
  • Serve with lettuce, pico de gallo, guacamole, diced tomatoes.