Cheesy Chicken Enchiladas
An easy and delicious from-scratch recipe for cheesy chicken enchiladas. From the Cook Book: Savoring the Seasons with Our Best Bites.
Servings servings
Equipment
Ingredients
- 4 tablespoons butter
- 5 tablespoons all purpose flour
- 2 15-ounce cans chicken broth
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 1 tablespoon chili powder
- ⅛ teaspoon black pepper
- ⅓ cup sour cream
- 2-3 shakes Tabasco or similar hot sauce, optional
- kosher salt to taste
- 4 ounces cream cheese ½ block, low fat is fine
- 1 7-ounce can mild green chilis
- 14-16 ounces chicken, cooked and shredded cooked about 3 1/2 cups, see notes
- 4 cups Monterey Jack or Pepper Jack cheese shredded, divided
- 8-10 flour or corn tortillas medium
Instructions
- Preheat oven to 350℉. Lightly spray a 9x13-inch pan with nonstick spray and set aside.
- Melt butter in a large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes.
- SLOWLY add chicken broth, whisking constantly, until smooth. If this part ends up a disaster and your sauce looks lumpy and clumpy- it's not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue.
- Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
- In a separate mixing bowl, soften cream cheese in microwave until it's easily stirred. Add green chilis and ½ cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
- Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
- Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about ⅓ - ½ cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese.
- Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.
Notes
Don't have a rotisserie chicken on hand? Here are some other methods.
- Place frozen or thawed chicken breasts on a baking sheet and sprinkle with salt and pepper. Bake at 350° until they register 165°F.
- Place several chicken breasts in pressure cooker, sprinkle liberally with taco seasoning and add about 2 cups chicken broth, and cook at high pressure for 6 minutes (if thawed chicken) and 15 (if frozen chicken).
- Same as above, only place in slow cooker for 3-4 hours.
Nutrition
Calories: 503kcal, Carbohydrates: 21g, Protein: 29g, Fat: 34g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 736mg, Potassium: 344mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1176IU, Vitamin C: 1mg, Calcium: 504mg, Iron: 2mg
Calories: 503kcal
Cost: $10
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