chicken enchiladas

Name: Chicken Enchiladas
Prep time: 35 min
Cook time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 tablespoon(s) butter or margarine, divided; 1 medium onion, chopped; 1 medium red bell pepper, chopped; 2 cup(s) chopped cooked chicken; 3 can(s) (4-ozs each) diced green chiles, divided; 3 cup(s) shredded colby-jack cheese blend, divided; 8 - (8 inch) soft taco-size flour tortillas; 2 tablespoon(s) all-purpose flour; 3/4 cup(s) chicken broth; 1/2 cup(s) milk; - fresh cilantro,leaves, chopped tomato, shredded lettuce for garnish

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Tammy Raynes

Natchitoches, LA

Updated on Mar 3, 2014

My hubby loves this recipe and request it quite often. I found this recipe many years ago and I have changed it so many times to adapt to my family. I have used chicken, beef and pork in making these, but my hubby prefers chicken. I use a deli baked chicken for my recipe as it's easy and ready to debone and get 2 cups from.

Rate

prep time 35 Min

cook time 55 Min

method Bake

yield 4 serving(s)

Ingredients

5 tablespoons butter or margarine, divided
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped cooked chicken
3 cans (4-ozs each) diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 - (8 inch) soft taco-size flour tortillas
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup milk
- fresh cilantro,leaves, chopped tomato, shredded lettuce for garnish

How To Make chicken enchiladas

Step 1

Preheat oven to 350 degrees. Melt 2 tablespoons butter or margarine in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.

Step 2

Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13x9x2" baking dish.
Step 3

Bake at 350 degrees for 10 minutes.
Step 4

Meanwhile, melt remaining 3 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
Step 5

Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
Step 6

Bake at 350 degrees for 20 to 25 minutes or until bubbly. Serve with desired toppings.
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