Pamela's Chicken Enchiladas from Scratch

Pamela Rappaport

By
@Pamelalala

We love Mexican food. This is my version of chicken enchiladas. It's one of my go to recipes when I have roast chicken left over. I developed the recipe when I decided to use less of things like canned soup in my cooking. It looks like a lot of ingredients but they are all things that I usually have on hand. It comes together quickly.


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Rating:
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Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

FOR THE ENCHILADAS

2 c
diced cooked chicken
1 c
shredded mexican blend shredded cheese
1/2 c
diced onion
2 tsp
oil
8
corn tortillas
salt and pepper
ground cumin

FOR THE SAUCE

2 Tbsp
oil
2 Tbsp
flour
2 c
chicken stock
1 c
sour cream
1
small can chopped green chilies
1/2 tsp
cumin
1/2 tsp
dried oregano
salt and pepper

OPTIONAL

chopped fresh cilantro to garnish
homemade salsa

Step-By-Step

1Preheat oven to 375

2Saute onion and oil for enchilada stuffing until onion is tender.

3Divide chicken, cooked onion and cheese among the tortillas

4sprinkle with salt and pepper and cumin

5Roll and place tightly in a casserole dish

6Now make the sauce

7place oil and flour in skillet and cook for a minute or two, do not brown

8Slowly stir in chicken stock until it is a sauce consistency, you may need more or less than the 2 cups

9Add the chopped green chilies, salt, pepper and cumin and let simmer to blend the flavors for about 5 minutes

10Stir in the sour cream and heat through but do not boil or it will break

11Pour over the enchiladas and cover with foil

12Bake until bubbly, about 30 minutes. Top with chopped cilantro before serving if desired. I always serve this with homemade salsa and Mexican rice on the side. Diced avocados are great too when they are in season.

About this Recipe

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