Chicken and Cheese Enchiladas

You can eat this recipe just as is or use it as a base and get creative! I have added corn, black beans, bell peppers, jalapeños – really feel free to make it your own.


  • 2 chicken breasts, baked and shredded
  • 1 1/4 cups Monterey Jack cheese
  • 2 cups shredded cheddar
  • 2 4oz cans green chilies
  • 8 tortillas
  • 2 tbsp butter
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 1 tsp cumin
  • 1/4 tsp garlic powder


Preheat oven to 375º

Bake chicken with your favorite seasonings – I add salt, pepper, garlic powder and a pinch of red pepper. Shred with a fork place in a medium bowl.

Add in Monterey Jack cheese, one can of chilies, one cup of cheddar in the bowl and mix until combined. If you are adding any other veggies or filling, do so now.

Place equal amounts of the mixture into tortillas and roll up, while tucking in the ends. Place them seam side down in a 9×13 baking dish.

Melt butter in a sauce pan and add in the flour until it is completely smothered. Slowly add in the chicken broth while stirring in order to fully incorporate the flour and butter. Continue stirring until sauce thickens. Add in the cumin, garlic, second can of green chilies, and salt and pepper to taste.

Pour sauce all over the tortillas and top with the remaining cup of cheddar cheese.

Bake for 15 minutes then top with all the fixins!

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