Chicken Enchiladas
I’ll warn you now, these are incredibly delicious and addictive.
Course
Main Dish
Cuisine
Mexican
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
Instructions
Preheat oven to 350 degrees and grease a 9×13 pan.
In a large bowl, combine cooked chicken, 1 cup of cheese, and the minced garlic. Roll into tortillas and place in the pan.
In a medium pot on medium low heat, melt the butter and then add the cornstarch, stirring frequently so it does not burn.
Add broth and whisk until smooth, stirring occasionally until it becomes thick.
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.
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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