Lala Crema Mexicana Chicken Enchiladas

Chicken enchiladas are a family favorite - try LALA's spin on a classic using LALA® Crema Mexicana!

Product Name: LALA® Crema Mexicana

  • DIFFICULTY : Medium
  • PREP TIME: 20 Minutes
  • COOK TIME: 20 Minutes
  • SERVES: 6-8


  • 1 lb Chicken breast, diced
  • 1 medium Onion, chopped
  • 1 tablespoon Vegetable Oil
  • 8 (8 inch) Flour Tortillas, softened
  • 1 1⁄2 cups grated Monterey Jack or Mexican Blend Cheese, divided
  • 1⁄4 cup Butter
  • 1⁄4 cup Flour
  • 1 (15 ounce) can Chicken broth
  • 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 (4 ounce) can chopped Green Chilies


Start out by pre-heating your oven to 400°F. Lightly spray 9×13” baking dish with non-stick cooking spray. In another pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide the cooked chicken between 8 tortillas. Add 1 1/2 tablespoons cheese to each tortilla. Roll the enchiladas and place seam-side down in baking dish.

Melt butter in a medium saucepan. Stir in flour to make a roux; stir and cook until bubbly. Gradually whisk in chicken broth then bring to a boil, stirring frequently. Remove from heat. Stir in LALA® Crema Mexicana and green chiles then pour sauce over enchiladas.

Top with remaining 3/4 cup of cheese and bake at 400°F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.