Creamy Chicken Enchiladas

This is one of my all time favorite dishes to serve to guests, new moms, and my family!  It’s a really easy go-to meal that tastes great every time!

  • 10 8-inch flour tortillas
  • 1 teaspoon ground coriander
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 ½ tablespoons all-purpose flour
  • 4 oz. sour cream
  • 1 cup chicken stock
  • 1 can diced green chili peppers – drained
  • 1 ½ cup Monterey Jack shredded cheese
  • 2 cups shredded chicken
  • Sliced pitted olives (optional)
  • Diced tomatoes (optional)
  • Diced red bell pepper (optional)


  1. Boil boneless chicken breast in chicken stock until fully cooked, for added flavor
  2. Shred chicken in a bowl
  3. Wrap tortillas in foil and heat for 10 minutes at 350 degrees
  4. Melt butter, and stir in pepper, coriander, flour, sour cream, chicken broth, and green chili peppers (makes sauce)
  5. Cook and stir sauce until thick and bubbling
  6. Remove sauce from heat, and stir in 1 cup of Monterey Jack cheese
  7. Add ½ cup sauce to shredded chicken
  8. Place ¼ cup of filling onto tortillas, and roll up
  9. Arrange enchiladas, seam down, onto greased 12x7x2 inch baking dish
  10. Top Enchiladas with remaining sauce, cover with foil and bake at 350 degrees for 35 minutes, or until heated through
  11. Remove from over, sprinkle with ½ cup of Monterey Jack cheese, and continue baking for 5 more minutes, or until cheese has melted
  12. Garnish with sliced, pitted olives, diced tomatoes, and/or diced red bell peppers, if desired
  13. Let rest for 10 minutes
  14. Serve with black beans, and Spanish rice