Creamy Chicken Enchiladas



  • 1 tbsp. of Smart Balance butter
  • 1 tbsp. of unbleached all-purpose flour
  • 1 (10 oz.) can of red enchilada sauce
  • 1 cup of low-sodium chicken broth
  • 1/4 tsp. of fine sea salt
  • 1/4 tsp. of ground black pepper
  • 1 tbsp. of avocado oil
  • 1 (4 oz.) can of green chiles, drained
  • 2 cooked chicken breasts, shredded
  • 1 cup of sour cream
  • 1 cup (4 oz.) of Queso Fresco cheese (shredded or crumbled)
  • 8 (6-inch) corn tortillas
  • 2 cups of shredded Monterey jack cheese


  • Preheat oven to 350 degrees. Line a baking dish with aluminum foil.
  • In a saucepan over low-medium heat, melt butter until it foams. Add flour and cook for one minute, stirring constantly. {Do not burn your flour!}
  • Stir in enchilada sauce, broth, salt, and pepper. Bring to a boil and reduce heat. Simmer until thickened, about 10-15 minutes. Keep warm over low heat until enchiladas are ready to assemble.
  • In another small saucepan, heat oil and add in green chiles. Cook for five minutes. Add chicken, sour cream, and shredded Queso Fresco. Stir until creamy, about 3 minutes. Keep warm over low heat.
  • Wrap corn tortillas in damp paper towels. Microwave for 40 seconds.
  • Remove enchilada sauce from heat. Spread a half cup of sauce into the bottom of your baking dish. Working with one tortilla at a time, add 1/4 cup of the creamy chicken filling to the tortilla. Roll tortilla around the filling and place it seam-side down in the baking dish.
  • Repeat with remaining tortillas. Pour remaining enchilada sauce over rolled enchiladas and sprinkle with monterey jack cheese.
  • Bake until cheese is hot and bubbly, about 15-20 minutes.


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