Mom's Chicken Enchiladas

"This is my mother's version of several of her favorite recipes in one. A big hit all around the family! Serve with shredded cheese, avocado slices, and fresh salsa on top for a nice, fresh, and tasty garnish."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 25mins
Ingredients:
18
Yields:
8 enchiladas
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Place chicken breasts in small or medium crockpot. Mix water and taco seasoning in small bowl; pour over chicken. Cook on high heat about 2 hours or until done.
  • Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
  • Shred chicken with fork and knife in crockpot; turn heat to low.
  • Add green chili mixture to chicken. Add in black beans and cream cheese.
  • While cooking on low, begin sour cream sauce as follows:

  • Melt butter in saucepan over medium-high heat. Whisk in flour; continue stirring until thick and bubbly, about 1 minute. Slowly add in chicken broth and water, continuing to stir mixture. Continue stirring until thickened. Add in sour cream.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. Pour sour cream sauce over the top, covering all enchiladas. Sprinkle with shredded cheese.
  • Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
  • Serve warm with extra cheese, avocado, and salsa, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes