cheesy and creamy chicken enchiladas
Hearty, creamy, and cheesy goodness! I love this dish, but one thing that I omit myself from using is corn tortillas. I don't like the grainy taste of them when I make enchiladas, so I use flour tortillas instead. I add mushrooms, but you can easily omit them. This recipe is also good; you could do a seafood version using crab and shrimp instead of the chicken. I love this gooey cheesey yumminess for dinner! You can serve this with Rice A Roni Spanish Rice (it's my favorite) and a side of refried beans topped with cheese.
Blue Ribbon Recipe
Rich and creamy, these cheesy chicken enchiladas are just as good, if not better, than enchiladas found at a restaurant. Using a rotisserie chicken cuts down on prep time. The filling includes onions, mushrooms, jalapenos, green chiles, and shredded chicken. It's all tossed in a rich, flavorful, and creamy cheese sauce. Serve with rice on the side for a wonderful Mexican meal at home.
Ingredients
- 1 tablespoon oil
- 1 large onion, diced
- 8 ounces fresh sliced mushrooms, sliced, I use baby portobello (optional)
- 1 - jalapeno, seeded and finely diced (optional)
- 2 1/2 cups cooked, shredded chicken
- 2 cans green chiles, diced (7 oz each)
- 2 cups chicken broth, divided
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup sour cream
- 2 1/2 cups grated Monterey Jack, or any combo of cheese you like
- - salt and pepper, to taste
- 12 - small or medium flour tortillas
- - chopped fresh cilantro (optional)
How To Make cheesy and creamy chicken enchiladas
-
Step 1Preheat oven to 350 degrees F. Heat 1 tablespoon of oil in a skillet over medium heat. Add onions, mushrooms, and jalapenos. Saute for 1 minute just to start the cooking process. -
Step 2Add chicken and half of the green chilies.
-
Step 3Stir together. Add 1/2 cup chicken broth and stir.
-
Step 4Add cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
-
Step 5In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute.
-
Step 6Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two.
-
Step 7Stir in the other half of the chilies and sour cream. Reduce heat.
-
Step 8Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
-
Step 9To assemble, spoon chicken mixture on top of tortillas, one by one.
-
Step 10Top with plenty of cheese and roll up.
-
Step 11Place seam side down in a 9 x 13 casserole dish.
-
Step 12Pour cheese mixture all over the top of the tortillas.
-
Step 13Top with extra cheese if you’d like. Then bake at 350 degrees for 30 minutes.
-
Step 14Sprinkle generously with chopped cilantro.
- 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!
