Best Chicken Enchiladas Recipe

Best Chicken Enchiladas

Best Chicken Enchiladas are so easy to make and they are indeed the best I have ever made! Chicken, cheese, and green chilies are tucked away inside tortillas that are topped with a creamy sour cream sauce. 
This recipe will become a weekly favorite, and it’s easy enough for beginner cooks! It’s also a great way to use up leftovers from a rotisserie chicken. The green chilies in this recipe are not hot, but mild, and add just the right amount of jazz.

 

 

Best Chicken Enchiladas

Best Chicken Enchiladas

Ingredients

  • 2 cups chopped cooked chicken
  • 2-1/2 cups mexican blend cheeses
  • 7 oz can green chiles
  • 1 cup sour cream
  • 2 cups chicken broth
  • 3 Tblsp butter
  • 3 Tblsp flour
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 10 soft taco tortillas (flour) or corn if preferred

Instructions

  • To a large mixing bowl add the chicken, half of the cheese, cumin, garlic powder, and onion powder
  • Toss together to distribute well
  • Spoon approximately 3-4 Tblsp of the chicken mixture crosswise and close to the end of each flat tortilla
  • Top with approximately 1 tsp of green chilies
  • Roll each filled tortilla and place seam side down in a 13x9 lightly greased casserole dish
  • Set aside and begin to make the sauce
  • Melt the butter in a skillet and add the flour
  • Stir the mixture until smooth and cook on medium heat for about 1 minute
  • Add the chicken broth and whisk together until smooth
  • Continue to cook on low heat until it reduces slightly
  • Add the rest of the green chilies and the sour cream, and turn off the burner
  • Whisk together until sauce is smooth
  • Pour sauce on top of the prepared tortillas
  • Sprinkle the rest of the cheese over the top
  • Bake at 350F for 20-25 minutes
  • http://www.foodjazzrecipes.com/best-chicken-enchiladas-recipe/

    2 thoughts on “Best Chicken Enchiladas Recipe”

    1. I made these last week and we all really liked them – this will be our Thanksgiving “turkey” at the request of family!! Very easy to make. I used the skin/bones from a rotisserie chicken to make my broth, delicious – added whole blk. peppers and chicken boullion for more flavor.

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