Cheesy & Creamy Chicken Enchiladas

1
Annamaria Settanni McDonald

By
@ArtByASM

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 that. This recipes is also good if you would like to do a seafood version. Using crab and shrimp instead of the chicken. I love this gooey cheesey yumminess for dinner! NOTE: You can serve this with Rice A Roni Spanish Rice (it's my favorite) and with a side of refried beans topped with cheese.

Rating:

★★★★★ 7 votes

Comments:
Serves:
6
Prep:
45 Min
Cook:
30 Min

Ingredients

  • 12
    small or medium flour tortillas
  • 2 1/2 c
    cooked, shredded chicken
  • 2 c
    chicken broth
  • 1 large
    onion
  • 8 oz
    fresh sliced mushrooms, i use baby portabella (optional)
  • 12 oz
    green chiles, diced
  • 1
    jalapeno, seeded and finely diced (optional)
  • 1/2 c
    heavy cream
  • 2 Tbsp
    butter
  • 2 Tbsp
    flour
  • 1 c
    sour cream
  • 2 1/2 c
    grated monterey jack or any combo of cheese you like
  • ·
    salt & pepper to taste
  • ·
    chopped fresh cilantro (optional)

How to Make Cheesy & Creamy Chicken Enchiladas

Step-by-Step

  1. Heat 1 tablespoon oil in separate skillet over medium heat. Add onions, mushrooms and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
  2. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Check seasoning and add salt and pepper as needed.
  3. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
  4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro
  5. SERVE WITH: Rice A Roni Spanish Rice as a side and/or heated refried beans topped with cheese.

Printable Recipe Card

About Cheesy & Creamy Chicken Enchiladas

Course/Dish: Chicken Tacos & Burritos
Regional Style: Mexican




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