Recipes

Chicken Enchiladas

chicken enchiladas

Chicken enchiladas are one life’s greatest delicacies. Well, they are when you use this recipe. I have friends who have had babies just so I would bring them these enchiladas. These pics really don’t do them justice…my resident photographer (my daughter) was not at home when I decided to make these yummy things. A printable version of the recipe is at the bottom.

Grocery List:

  • 4 to 5 chicken breasts or a large rotisserie chicken
  • 8oz tub of sour cream or plain yogurt
  • 2 tbs butter
  • 1/4 c flour
  • 1 small onion chopped (or one bag frozen chopped onions)
  • 1 to 1 1/2 cups chicken broth
  • 1 small can chopped green chilies
  • chili powder, salt, onion powder, cumin
  • 8 to 10 large tortillas, flour or corn
  • 1 bag cheese of your preference
  • 1 can green enchilada sauce (or red, if you prefer)

Directions:

I like to boil the chicken in salted water either on the stove or in the crock pot. If I don’t have time, I grab a family size rotisserie chicken or two and then shred the chicken with two forks. You should end up with a large bowl of beautiful shredded chicken. Doesn’t that look good?

chicken 1a

Saute the onion in the butter until translucent. Add the flour and make a roux – a fancy word for thickener – stirring constantly until slightly golden. It should be nice and pretty like this (you can see I added some chopped bell peppers to mine):

chicken2a

Slowly pour in one cup of chicken broth, still stirring slowly. Then add in the container of sour cream or yogurt. Keep on low until warmed through and combined thoroughly. Spread some spoonfuls of the mixture to the bottom of your enchilada pan.

chicken 3a

Add about a cup of the mixture to the bowl of shredded chicken, the chili powder, salt, cumin, onion powder (all to taste), green chilies, and half the bag of cheese. Mix well.

Place a tortilla in the pan with the mixture. Swirl it around, flip it over, and swirl the other side. (I’m a very technical chef. Ha!)

chicken 4a

Place the tortilla in the enchilada pan. Place a large scoop of the chicken mixture on top of the tortilla.

chicken 5a

Roll up the tortilla. Oh my lawdy…it’s so good.

chicken 6a

Repeat the procedure until your pan starts to fill up with good looking enchiladas.

chicken 7a

See? I mean…wow.

chicken 8a

Once the pan is filled up, pour the enchilada sauce over the top.

chicken 9a

Sprinkle cheese all over top and bake at 375 for 25 to 35 minutes. The bigger the pan, the longer it will take. Obviously.

chicken 10a

Pull out the pan. Don’t eat yet!! It’s too hot, silly. Try to wait at least 5 minutes. Ok…go ahead. What do you think?! I add sliced avocados and jalapenos on the top of mine.

chicken 11a

 

Chicken Enchiladas
 
Author: 
Yummy, Yummy Chicken Enchiladas
Ingredients
  • 4 to 5 chicken breasts or a large rotisserie chicken
  • 8oz tub of sour cream or plain yogurt
  • 2 tbs butter
  • ¼ c flour
  • 1 small onion chopped (or one bag frozen chopped onions)
  • 1 to 1½ cups chicken broth
  • 1 small can chopped green chilies
  • chili powder, salt, onion powder, cumin
  • 8 to 10 large tortillas, flour or corn
  • 1 bag cheese of your preference
  • 1 can green enchilada sauce (or red, if you prefer)
Instructions
  1. Boil the chicken in salted water either on the stove or in the crock pot. If I don't have time, I grab a family size rotisserie chicken or two and then shred the chicken with two forks.
  2. Saute the onion in the butter until translucent.
  3. Add the flour and make a roux, stirring constantly until slightly golden.
  4. Slowly pour in one cup of chicken broth, still stirring slowly. T
  5. Add in the container of sour cream or yogurt. Keep on low until warmed through and combined thoroughly.
  6. Spread some spoonfuls of the mixture to the bottom of your enchilada pan.
  7. Add about a cup of the mixture to the bowl of shredded chicken, the chili powder, salt, cumin, onion powder (all to taste), green chilies, and half the bag of cheese. Mix well.
  8. Place a tortilla in the pan with the mixture. Swirl it around, flip it over, and swirl the other side. (I'm a very technical chef. Ha!)
  9. Place the tortilla in the enchilada pan. Place a large scoop of the chicken mixture on top of the tortilla.
  10. Roll up the tortilla.
  11. Repeat the procedure until your pan starts to fill up with good looking enchiladas.
  12. Once the pan is filled up, pour the enchilada sauce over the top.
  13. Sprinkle cheese all over top and bake at 375 for 25 to 35 minutes. The bigger the pan, the longer it will take. Obviously.
  14. Eat this goodness!

 

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