Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

prep time

minutes
cook time
25-30
minutes
servings
4

Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Coat 8 1/2 x 11-inch rimmed baking dish with nonstick spray.


2

In small saucepan over medium-high heat, melt butter until it foams. Once foaming has subsided, add flour and cook 1 minute, stirring constantly. Stir in enchiladas sauce, broth, salt and pepper. Bring to boil; reduce heat and simmer until thickened, 10 to 15 minutes. Keep warm over low heat until enchiladas are ready to assemble.


3

In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes. Add chicken, sour cream and shredded queso fresco. Stir until creamy, about 3 minutes. Keep warm over low heat.


4

On microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 40 seconds.


5

Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to warmed tortilla. Roll tortilla around filling and place it seam-side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack.


6

Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.


Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Coat 8 1/2 x 11-inch rimmed baking dish with nonstick spray.


2

In small saucepan over medium-high heat, melt butter until it foams. Once foaming has subsided, add flour and cook 1 minute, stirring constantly. Stir in enchiladas sauce, broth, salt and pepper. Bring to boil; reduce heat and simmer until thickened, 10 to 15 minutes. Keep warm over low heat until enchiladas are ready to assemble.


3

In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes. Add chicken, sour cream and shredded queso fresco. Stir until creamy, about 3 minutes. Keep warm over low heat.


4

On microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 40 seconds.


5

Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to warmed tortilla. Roll tortilla around filling and place it seam-side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack.


6

Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.


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