chicken enchiladas (no cream of anything soup)
LOL just a personal preference to stay away from cream soups in my enchiladas. Not that I'm a soup snob - I just try to avoid the extra preservatives and sodium. I hope you enjoy these. You can substitute the Monterey Jack for Mexican blend of cheeses.
prep time
30 Min
cook time
20 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 - chicken breasts, diced
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 1 small tin rotel tomatoes
- 8 large flour tortillas
- 1 1/2 cups grated monterey jack cheese, divided
- 1/2 cup butter
- 1/2 cup flour
- 1 large carton chicken broth (900gr)
- 1 package taco seasoning, divided
- 1 teaspoon cumin
- 1 cup sour cream
- 1 can green chilies (4 oz)
How To Make chicken enchiladas (no cream of anything soup)
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Step 1Preheat oven to 400 F. Lightly spray a 9 x 13 dish with cooking spray. In a medium fry pan, cook chicken and onion together in oil until chicken is just done. Add rotel tomatoes and 1/2 pkg taco seasoning.
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Step 2Divide chicken mixture evenly between 8 tortillas. Add 1-1/2 tablespoons of cheese over chicken. Roll enchiladas and place seam side down in a 9 x 13 dish.
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Step 3In a separate sauce pan, melt butter. Stir in flour to make a roux. Stir and cook until bubbly. Add remaining 1/2 package of taco seasoning and cumin. Gradually whisk in chicken broth then bring to a boil, stirring frequently.
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Step 4Remove from heat. Stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with 3/4 cup cheese. Bake for 20 minutes until cheese is melted and sauce around the edges of the baking dish is bubbly.
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Step 5Note - this makes a lot of sauce. I put my 9 x 13 pan on a cookie sheet when baking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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