Prep 25 mins
Cook 20 mins
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
- 1 lb chicken breast, diced
- 1 medium onion, minced
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas, softened
- 1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) canchopped green chilies or 2 fresh chili peppers, minced
- In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chilies.
- Pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
I followed this recipe to the letter and it was PHENOMINAL! Why do people have to "tweak" recipes? And then how can they rate your recipe as a "5" if they're, "I added this, and left out that". Aren't they then rating their own recipe? I regress...GREAT DISH, Deb.
I just made these tonight and they were SO SO SO good!! I added a little cajun seasoning to the chicken while it was cooking with the onions to give it extra flavor. The other thing I did that was not mentioned in the recipe but suggested by other reviewers, was to add a can of Rotel to the sauce mixture. I used the Rotel tomatoes with habenero peppers to give it some extra spice. It turned out to have such a great flavor! Much better than anything I've had in Mexican restaurants. Thank you so much for posting! This will be made again real soon!! :)
These were so good (and probably so bad for you, but so good!) My husband usually eats dinner without much fanfare but he couldn't stop commenting on how great these were. I blended up my canned chilies in the food processor to better distribute the flavor and that worked out quite well. Might even use an extra can next time for more spice.