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Chicken Enchilada Recipe Easy Weeknight Meal

This Easy Chicken Enchilada Recipe Is A Perfect Busy Weeknight Meal. Prepare And On The Table In 30 Minutes! A New Family Dinner Favorite For Sure!
Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Jenn Quillen


  • 2 Cups Shredded Chicken pre-cooked, I use deli made
  • 2 ½ Cups Shredded Colby Jack Cheese
  • 1 Cup Salsa pick your favorite brand
  • 4 Green onions thinly sliced
  • 1 TSP Chili Powder
  • ½ TSP Garlic Powder
  • ½ TSP Salt
  • ½ TSP Black Pepper
  • 9-11 Taco size Flour Tortillas
  • 3 TSP Butter
  • 3 TBSP Flour
  • 15 oz. Can Chicken Broth or Stock
  • 1 Cup Sour Cream
  • Optional Cilantro for Garnish


  1. Preheat the oven to 350˚.
  2. In large mixing bowl combine the Chicken, 2 cups Cheese, Salsa, Onions, Chili powder, Garlic powder, Salt and Pepper.
  3. Place 3-4 Tbsp. of the Chicken mixture onto a Tortilla, I use a ¼ cup measuring cup loosely packed.
  4. Tightly roll the Tortilla making sure the mixture covers the entire length of the roll.
  5. Place in a lightly greased 13x9 inch baking dish seam side down. Repeat with the remaining tortillas and mixture until you run out of either ingredients or room in the pan.
  6. In a small sauce pan melt the butter over medium heat.
  7. Sprinkle the flour over the butter and whisk constantly for 2 minutes.
  8. Slowly add the Broth to the pan stirring constantly.
  9. Once thickened add the Sour cream and bring to a simmer. Pour the mixture over the Tortillas in the baking dish ensuring the sides and tops are covered and coated.
  10. Sprinkle the remaining cheese over the top and bake at 350˚ until bubbly, 20 minutes.
  11. Serve hot.
  12. Optional garnish with a bit of Cilantro.