Creamy Chicken Enchiladas

Yield: 10 servings

Author: Leah K. Egwuatu

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

chicken & mushroom mixture

cheese sauce

preheat oven to 350 degrees
to a skillet over medium-high heat, add olive oil
once heated, add garlic & onion and sauté until fragrant (2-3 minutes)
add ground chicken and break up with your spoon as it browns for about 5-8 minutes
once the meat is almost done, add chopped mushrooms and seasonings and continue to cook for 2-3 more minutes
taste; add more seasoning if need be and set aside
in a clean skillet over medium-high heat, add butter
once melted, add flour and whisk for about 2 minutes breaking up any lumps
add broth and continue to whisk
shut off the heat and add cream cheese, breaking up the block with your whisk until combined, smooth, and lump-free
add enough of the cream cheese sauce to your baking pan to cover the bottom
add about 1/3 cup of cooked chicken and mushroom mixture to a wrap along with about 2 tbsp of shredded cheese
roll each wrap tightly and place into your baking pan, seam side down
cover rolled tortillas with remaining cream cheese sauce
sprinkle remaining shredded cheese on top of sauce
bake 30-35 minutes covered; uncover and broil for 5 minutes on low or until cheese is melty and golden brown on top
garnish with fresh chopped green onion🌱, diced tomatoes🍅, and avocado🥑!