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:

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

Directions Step-By-Step

1
Preheat oven to 375
2
Saute onion and oil for enchilada stuffing until onion is tender.
3
Divide chicken, cooked onion and cheese among the tortillas
4
sprinkle with salt and pepper and cumin
5
Roll and place tightly in a casserole dish
6
Now make the sauce
7
place oil and flour in skillet and cook for a minute or two, do not brown
8
Slowly stir in chicken stock until it is a sauce consistency, you may need more or less than the 2 cups
9
Add the chopped green chilies, salt, pepper and cumin and let simmer to blend the flavors for about 5 minutes
10
Stir in the sour cream and heat through but do not boil or it will break
11
Pour over the enchiladas and cover with foil
12
Bake 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