Chicken Enchiladas Recipe


This was my first time ever making chicken enchiladas and they turned out great. Chicken enchiladas are a Mexican dish consisting of stuffed tortillas that are covered in a delicious sauce and then baked in the oven. There are a lot of different recipes for chicken enchiladas all having different fillings or sauces. This recipe calls for cooked chicken, so it’s a great way to use left over chicken. I personally grilled the chicken with a few seasonings and then cut it up into small pieces. These were very easy to make and I can’t wait to try out some other types of enchiladas. Serve with rice. Enjoy.

Ingredients:
8-10 flour tortillas (or corn tortillas)
2 cups cooked chicken (chopped)
½ cup onion (chopped)
4 garlic cloves (minced)
1 teaspoon ground coriander
¼ teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can green chilies (diced)
1 cup shredded Monterey jack cheese

Cooking Instructions:

Step 1:
To make the sauce – In a large saucepan. Melt butter and add onion, garlic, coriander and pepper. Cook until onions are tender. Stir the flour into the sour cream and add to the onion mixture. Stir in green chilis and chicken broth at the same time. Cook and stir until thick and bubbly. Remove from heat and stir in ½ cup of cheese.
Step 2: Stir ½ cup of the sauce into the cooked chicken. Mix well. Heat tortillas for 30 seconds in the microwave. Spread 2-3 spoonfuls of the chicken mixture onto each tortilla and roll up.

Step 3: Place tortillas seam side down into a lightly greased 12 x 8” baking dish. Top tortillas with the remaining sauce.
Step 4: Cover loosely with tin foil and bake in the oven at 350 degrees for 35 minutes. After 35 minutes uncover and top with the remaining cheese. Bake for an additional 5 minutes or until cheese is fully melted. Serve.

       

9 Responses to “Chicken Enchiladas Recipe”

  1. Ivy — March 5, 2009 @ 12:15 am

    I thought that you were good at Chinese food but it seems that you are also good with Mexican food. Must try this.

  2. katklaw777 — March 5, 2009 @ 1:24 am

    I think some veggies would be nice to add, maybe some shredded carrot to the filling or some diced bell peppers(any color or combo). Also serve with salsa and some slices of avocado, mmmmmmmmmmmmmmmmmm good! Got to get those 5 veggies a day in there.

  3. sakshi — March 5, 2009 @ 8:37 am

    This comment is for you Chinese buffet:

    I always had this complain to god that he dropped me one step down the China border..am crazy about chinese food too!! My god you said it took you 7 hrs with a help to make all this?? I am going to split the menu for two days as i don’t have any help but got 3 hungry mouths instead. Your recipes have never failed to make me look like a great chef. I have tried a few of them and the black pepper chicken and peanut chicken are my faves till now!! Keep the recipes coming :)

  4. Bunny — March 5, 2009 @ 5:23 pm

    I have to bookmark this as I have lots of chicken in the freezer, good idea for a different chicken recipe!

  5. The Duo Dishes — March 5, 2009 @ 6:52 pm

    You eat well! They look so creamy and delicious.

  6. Katie — March 11, 2009 @ 10:55 am

    The creamy sauce looks interesting. I can’t wait to try these!

  7. Alyssa — November 24, 2009 @ 2:57 pm

    I made these a couple nights ago (but only had enough tortillas to make half the recipe :/)… My boyfriend said it was the best dinner I had ever made him! Thanks!!!

  8. Kate — November 30, 2009 @ 7:29 am

    This is a very good recipe. The sauce took about 20 minutes to thicken though, so make when you have more time to spare.

  9. Alyssa — October 12, 2013 @ 11:01 am

    I commented on these a few years ago but just wanted to say this is my favorite recipe on your site! These are always a huge hit! My boyfriend still requests these all the time and i’m making them again tonight for guests. I double the recipe because if there are any left, they are just as good, if not better, the second day! Absolutely delicious :) thank you for sharing Bobby!

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