Cheesy & Creamy Chicken Enchiladas

Annamaria Settanni McDonald

By
@ArtByASM

Hearty, Creamy and Cheesy Goodness! I love this dish but one thing that I omit myself from using is corn tortillas. I don't like the grainy taste of them when I make enchiladas, so I use flour tortillas instead. I add mushrooms but you can easily omit that. This recipes is also good if you would like to do a seafood version. Using crab and shrimp instead of the chicken. I love this gooey cheesey yumminess for dinner! NOTE: You can serve this with Rice A Roni Spanish Rice (it's my favorite) and with a side of refried beans topped with cheese.


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Comments:

Serves:

6

Prep:

45 Min

Cook:

30 Min

Ingredients

12
small or medium flour tortillas
2 1/2 c
cooked, shredded chicken
2 c
chicken broth
1 large
onion
8 oz
fresh sliced mushrooms, i use baby portabella (optional)
12 oz
green chiles, diced
1
jalapeno, seeded and finely diced (optional)
1/2 c
heavy cream
2 Tbsp
butter
2 Tbsp
flour
1 c
sour cream
2 1/2 c
grated monterey jack or any combo of cheese you like
salt & pepper to taste
chopped fresh cilantro (optional)

Directions Step-By-Step

1
Heat 1 tablespoon oil in separate skillet over medium heat. Add onions, mushrooms and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
2
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
3
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
4
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro
5
SERVE WITH: Rice A Roni Spanish Rice as a side and/or heated refried beans topped with cheese.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtags: #mushrooms, #enchiladas