Chicken Enchiladas
Introduction
Chicken Enchiladas are a tasty and satisfying dish that will bring smiles to the dinner table. With soft tortillas filled with tender chicken and covered in a creamy sauce, they are sure to become a family favorite.
Why Make This Recipe
This recipe is perfect for a busy weeknight or a relaxing weekend. It’s simple, quick, and full of flavor! Plus, it’s a great way to use up chicken you might have on hand.
How to Make Chicken Enchiladas
Get ready to enjoy this delicious meal! Here’s how to make it:
Ingredients:
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 3 cooked boneless skinless chicken breast halves, shredded
- 12 ounces shredded Monterey Jack cheese
- 3/4 cup minced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chiles, drained
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
Directions:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas one at a time for 5 seconds on each side to soften. Add more oil as needed.
- Drain the tortillas between layers of paper towel and keep warm.
- Divide the shredded chicken, 10 ounces of Monterey Jack cheese, and minced onion among the 12 tortillas.
- Roll up each tortilla and place seam side down in the prepared pan.
- Melt the butter in a saucepan over medium heat. Add flour and whisk until the mixture begins to boil.
- Slowly add chicken broth while stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
- Pour the mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes.
- Top with the remaining Monterey Jack cheese and bake for an additional 5 minutes.
- Garnish with chopped green onions and cilantro.
How to Serve Chicken Enchiladas
Serve these delicious enchiladas hot from the oven. You can add a dollop of sour cream or some salsa on top for extra flavor. They pair well with a side of rice or a fresh salad!
How to Store Chicken Enchiladas
If you have leftovers, let them cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. You can also freeze them for up to 2 months.
Tips to Make Chicken Enchiladas
- Make sure to fry the tortillas briefly. This keeps them pliable and prevents them from breaking.
- Feel free to adjust the cheese. If you prefer a different kind, go for it!
- Add some black beans or corn for extra flavor and nutrition.
Variation
You can make a vegetarian version by using black beans, sautéed bell peppers, and mushrooms as the filling instead of chicken.
FAQs
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas if you prefer!
Q: What if I don’t have Monterey Jack cheese?
A: You can use any cheese you like, such as cheddar or queso blanco.
Q: Can I make this dish ahead of time?
A: Absolutely! You can assemble the enchiladas, cover them, and store them in the fridge before baking. Just bake when you're ready to eat!
Chicken Enchiladas
Ingredients
For the filling
- 3 pieces cooked boneless skinless chicken breast halves, shredded
- 12 pieces corn tortillas Fry briefly to keep pliable.
- 12 ounces shredded Monterey Jack cheese 10 ounces for filling, 2 ounces for topping.
- 3/4 cup minced onion
For the sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 ounce can chopped green chiles, drained
For garnishing
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 2 tablespoons vegetable oil For frying tortillas.
Instructions
Preparation
- Preheat the oven to 375 degrees F (190 degrees C) and grease a 9x13 inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat and fry the tortillas one at a time for 5 seconds on each side to soften. Add more oil as needed.
- Drain the tortillas between layers of paper towel and keep warm.
Filling and Assembly
- Divide the shredded chicken, 10 ounces of Monterey Jack cheese, and minced onion among the 12 tortillas.
- Roll up each tortilla and place seam side down in the prepared pan.
Making the Sauce
- Melt the butter in a saucepan over medium heat. Add flour and whisk until the mixture begins to boil.
- Slowly add chicken broth while stirring with a whisk until thickened.
- Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
Baking
- Pour the sauce mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes.
- Top with the remaining Monterey Jack cheese and bake for an additional 5 minutes.
Serving
- Garnish with chopped green onions and cilantro before serving.