Chicken Enchiladas (no cream of anything soup)

Alice C

By
@Alliebaba

LOL just a personal preference to stay away from cream soups in my enchiladas. Not that I'm a soup snob - I just try to avoid the extra preservatives and sodium. I hope you enjoy these. You can substitute the Monterey Jack for Mexican blend of cheeses.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

4
chicken breasts, diced
1 large
onion, diced
1 Tbsp
vegetable oil
1 small
tin rotel tomatoes
8 large
flour tortillas
1 1/2 c
grated monterey jack cheese, divided
1/2 c
butter
1/2 c
flour
1 large
carton chicken broth (900gr)
1 pkg
taco seasoning, divided
1 tsp
cumin
1 c
sour cream
1 can(s)
green chilies (4 oz)

Directions Step-By-Step

1
Preheat oven to 400 F. Lightly spray a 9 x 13 dish with cooking spray. In a medium fry pan, cook chicken and onion together in oil until chicken is just done. Add rotel tomatoes and 1/2 pkg taco seasoning.
2
Divide chicken mixture evenly between 8 tortillas. Add 1-1/2 tablespoons of cheese over chicken. Roll enchiladas and place seam side down in a 9 x 13 dish.
3
In a separate sauce pan, melt butter. Stir in flour to make a roux. Stir and cook until bubbly. Add remaining 1/2 package of taco seasoning and cumin. Gradually whisk in chicken broth then bring to a boil, stirring frequently.
4
Remove from heat. Stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with 3/4 cup cheese. Bake for 20 minutes until cheese is melted and sauce around the edges of the baking dish is bubbly.
5
Note - this makes a lot of sauce. I put my 9 x 13 pan on a cookie sheet when baking.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican