Published Date: June 1, 2022 | Last Updated: March 7, 2023
This is how I’ve been making enchiladas lately. We LOVE them. 😋 The sauce is the money maker. I mean, with all that butter and heavy cream you can’t go wrong!
This is how I’ve been making enchiladas lately. We LOVE them. 😋 The sauce is the money maker. I mean, with all that butter and heavy cream you can’t go wrong!
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Chicken Enchiladas
Chicken enchiladas smothered with a creamy mouthwatering sauce. You will simply love these!
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Servings: 10 -12
Ingredients
- 4 cups of shredded chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 tablespoons honey
- 2 granulated lime packets or the juice of one lime
- 8-10 soft taco size tortillas
- 1.5 cups grated cheese
- 4 tablespoons butter
- 1/2 cup flour
- 1 16 oz. jar salsa verde or use a large jar of enchilada sauce
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
Instructions
- In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until well combined.
- When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes.
- Add the heavy cream and remove from heat.
- Season the shredded chicken with salt, chili powder, cumin, lime and honey. Mix together.
- Layer tortillas with chicken, then cheese. Roll them up.
- In a 9x13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.
- Bake at 400° F for 15-20 minutes, uncovered. Serve immediately!
These have become a staple in my house. Perfect for get togethers. The lime and honey together and the sauce, make this dish. You will crave it and your friends and family will request this over and over!
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This is so good to hear! Thank you for coming back and sharing:)
What kind of shredded cheese do you like to use?
Any cheese will work. Let me know if you tried this!
What kind of shredded cheese do you use?
Best everrr! Better than restaurants in Cali! Thank you!
This recipe is the best ever!!! The sauce really makes the enchiladas… I substituted lemon for lime and it was heavenly… Thanks for sharing – super yum and a keeper!!!
Thank you so much for your kind comment. So glad you loved this recipe!
this is such a good recipe. I made this for my daughter and family (4 boys) and they loved it. Also my husband who doesn’t usually like enchiladas loved them!! Thanks for sharing
Thank you so much Patty! I’m so glad that your family loved this recipe.
What a great recipe exactly as is! The family enjoyed it.
Hi Amber, are you using corn or flour tortillas?
Hi Tunisia, I use flour tortillas
I made this chicken enchilada recipe tonight. It was fast, easy, and delicious! It’s also very filling. We each only at one. Since it’s just my husband and I, I especially like that the recipe can be resized when you go to print it. The original recipe was for 10-12 servings, but I cut it down to 5 servings without having to do the math! Put away the leftovers and am wondering if I can freeze them.
I’ve made these twice in the last month, they’re a hit! I have 2 picky kids and a surprisingly picky husband. Everyone loved them! Thank you!
I make several different chicken enchilada recipes, but this one is definitely my family’s favorite. They always want me to make two pans so there will be leftovers.
Sounds like a winner! Thank you for taking the time to comment!
This recipe has been on constant rotation in our house and we all still love it. Thank you for another easy to follow, delicious recipe.
Thanks for the kind comment, Gina 🙂
Love this recipe so much! Have you ever used red enchilada sauce? If so, is it as yummy as the salsa verde?
I’m sure it would be delicious, Mckell!
These were so good. I didn’t have a 16oz can of green enchilada sauce, so I used the can I had and added some chunky salsa. Still the sauce was delicious for these chicken enchiladas.