These are creamy, cheesy, and delicious enchiladas. Chicken enchiladas are often super dry. I've eliminated that dry chicken taste by adding in cream cheese to the filling. Say goodbye to boring, dry, chicken enchiladas. These are next level!

– Tortillas – Shredded cheese – Chicken – Green chiles – Cream cheese – Black beans – Butter – Onion – Flour – Chicken stock – Milk – Green chile enchilada sauce – Sour cream – Salt & pepper

Combine the filling in a mixing bowl the chicken, cream cheese, beans and green chiles.

Soften the diced onions in a saucepan with some butter, then add in the flour to make a roux.

Stir in slowly the enchilada sauce and milk. As it becomes creamy, add in the remaining chiles and sour cream, whisking it well.

Pour a bit of the white sauce into the bottom of a baking pan, then add the stuffed tortillas with the chicken mixture to the pan.

Add the remaining sauce to the top of the enchiladas, sprinkle cheese over the top and bake them!

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