Pamela's Chicken Enchiladas from Scratch

1
Pamela Rappaport

By
@Pamelalala

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 1Preheat oven to 375
  • 2Saute onion and oil for enchilada stuffing until onion is tender.
  • 3Divide chicken, cooked onion and cheese among the tortillas
  • 4sprinkle with salt and pepper and cumin
  • 5Roll and place tightly in a casserole dish
  • 6Now make the sauce
  • 7place oil and flour in skillet and cook for a minute or two, do not brown
  • 8Slowly stir in chicken stock until it is a sauce consistency, you may need more or less than the 2 cups
  • 9Add the chopped green chilies, salt, pepper and cumin and let simmer to blend the flavors for about 5 minutes
  • 10Stir in the sour cream and heat through but do not boil or it will break
  • 11Pour over the enchiladas and cover with foil
  • 12Bake 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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About Pamela's Chicken Enchiladas from Scratch

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




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