Chicken Enchiladas

Tammy Raynes

By
@Tammy_Raynes

My hubby loves this recipe and request it quite often. I found this recipe many years ago and I have changed it so many times to adapt to my family.

I have used chicken, beef and pork in making these, but my hubby prefers chicken.

I use a deli baked chicken for my recipe as it's easy and ready to debone and get 2 cups from.


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Rating:

Comments:

Serves:

4

Prep:

35 Min

Cook:

55 Min

Method:

Bake

Ingredients

5 Tbsp
butter or margarine, divided
1 medium
onion, chopped
1 medium
red bell pepper, chopped
2 c
chopped cooked chicken
3 can(s)
(4-ozs each) diced green chiles, divided
3 c
shredded colby-jack cheese blend, divided
8
(8 inch) soft taco-size flour tortillas
2 Tbsp
all-purpose flour
3/4 c
chicken broth
1/2 c
milk
fresh cilantro,leaves, chopped tomato, shredded lettuce for garnish

Directions Step-By-Step

1
Preheat oven to 350 degrees. Melt 2 tablespoons butter or margarine in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
2
Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13x9x2" baking dish.
3
Bake at 350 degrees for 10 minutes.
4
Meanwhile, melt remaining 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
5
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
6
Bake at 350 degrees for 20 to 25 minutes or until bubbly. Serve with desired toppings.

About this Recipe

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