Chicken Enchiladas

Mmm Chicken Enchiladas. I just made them for friends who had their first baby a few weeks ago (Hi Sara, Nate, and Audrey!). I assembled everything in an aluminum pan so it’d be an easy clean-up, baked them in my oven for about fifteen minutes, and then finished off the cook time in their oven so it could be hot and fresh.

I’ll warn you now, these are incredibly delicious and addictive. You’ll say you’ll only eat one, or one and a half, and then before you know it, you’ve gone back for thirds. So, be careful… but enjoy!

Okay so now that we have that out of the way… These enchiladas are a great option for when you want something creamy, savory, and cheesy. This recipe makes enough food for large gatherings or if you just want a good amount of leftovers. They reheat fairly well, too. The ingredients are straightforward, cheap, and only take about forty five minutes or so to put together.

Give it a try. You won’t regret it!

P.S. Sorry for the lack of “final product” picture… some foods are just too good to wait for photos!

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Chicken Enchiladas

Print Recipe

I'll warn you now, these are incredibly delicious and addictive.

• CourseMain Dish
• CuisineMexican

Servings	Prep Time
10 enchiladas	20 minutes

Cook Time

25 minutes

Servings Prep Time 10 enchiladas 20 minutes

Cook Time 25 minutes

Chicken Enchiladas Print Recipe I'll warn you now, these are incredibly delicious and addictive. CourseMain Dish CuisineMexican Servings Prep Time 10 enchiladas 20 minutes Cook Time 25 minutes Servings Prep Time 10 enchiladas 20 minutes Cook Time 25 minutes

Ingredients

Enchiladas

• 10 soft tortillas medium size
• 3 cups cooked chicken shredded
• 2 cups Mexican blend cheese shredded
• 2 tsp minced garlic

Enchilada Sauce

• 3 Tbs butter
• 2 Tbs corn starch
• 2 cups chicken broth
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp lime juice
• 1 jalapeño chopped, seeded optional
• 1/2 tsp salt and pepper

Servings: enchiladas

Instructions

1. Preheat oven to 350 degrees and grease a 9x13 pan.
2. In a large bowl, combine cooked chicken, 1 cup of cheese, and the minced garlic. Roll into tortillas and place in the pan.
3. In a medium pot on medium low heat, melt the butter and then add the cornstarch, stirring frequently so it does not burn.
4. Add broth and whisk until smooth, stirring occasionally until it becomes thick.
5. Stir in sour cream, Jalapeños, cumin, onion powder, garlic powder, lime, salt and pepper. Try not to let it boil but to heat all the way through.
6. Pour mixture over enchiladas and then sprinkle on the last cup of cheese. Bake for 25-30 minutes or until the cheese is bubbly and lightly browned.

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