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pamela's chicken enchiladas from scratch

Pamelalala avatar
Recipe by
Pamela Rappaport
@Pamelalala
The Villages, FL

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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yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For pamela's chicken enchiladas from scratch

  • 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

How To Make pamela's chicken enchiladas from scratch

  • 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.
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