pamela's chicken enchiladas from scratch

Name: Pamela's Chicken Enchiladas from Scratch
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: ## FOR THE ENCHILADAS; 2 cup(s) diced cooked chicken; 1 cup(s) shredded mexican blend shredded cheese; 1/2 cup(s) diced onion; 2 teaspoon(s) oil; 8 - corn tortillas; - salt and pepper; - ground cumin; ## FOR THE SAUCE; 2 tablespoon(s) oil; 2 tablespoon(s) flour; 2 cup(s) chicken stock; 1 cup(s) sour cream; 1 - small can chopped green chilies; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) dried oregano; - salt and pepper; ## OPTIONAL; - chopped fresh cilantro to garnish; - homemade salsa

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Pamela Rappaport

The Villages, FL

Updated on Aug 2, 2015

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.

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

FOR THE ENCHILADAS
2 cups diced cooked chicken
1 cup shredded mexican blend shredded cheese
1/2 cup diced onion
2 teaspoons oil
8 - corn tortillas
- salt and pepper
- ground cumin
FOR THE SAUCE
2 tablespoons oil
2 tablespoons flour
2 cups chicken stock
1 cup sour cream
1 - small can chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon dried oregano
- salt and pepper
OPTIONAL
- chopped fresh cilantro to garnish
- homemade salsa

How To Make pamela's chicken enchiladas from scratch

Step 1

Preheat oven to 375

Step 2

Saute onion and oil for enchilada stuffing until onion is tender.
Step 3

Divide chicken, cooked onion and cheese among the tortillas
Step 4

sprinkle with salt and pepper and cumin
Step 5

Roll and place tightly in a casserole dish
Step 6

Now make the sauce
Step 7

place oil and flour in skillet and cook for a minute or two, do not brown
Step 8

Slowly stir in chicken stock until it is a sauce consistency, you may need more or less than the 2 cups
Step 9

Add the chopped green chilies, salt, pepper and cumin and let simmer to blend the flavors for about 5 minutes
Step 10

Stir in the sour cream and heat through but do not boil or it will break
Step 11

Pour over the enchiladas and cover with foil
Step 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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