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!

Ads

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!