Chicken Enchiladas
Yummy, Yummy Chicken Enchiladas
  • 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)
  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!
Recipe by Ponder Monster at