Chicken Enchiladas

IMG_4948 (575x349)With Cinco de Mayo just three days away, it’s the perfect time to share a family favorite recipe for chicken enchiladas.

This is a very tasty and easy recipe for chicken enchiladas.  You’ll end up with a cheesy, ooey, gooey plate of enchiladas that will satisfy any cravings you may have for all the wonderful flavors that make up Mexican cooking.


p.s.  On a personal note, with over 400 recipes on my site, I have just hit the 5-year mark on my blog—congratulations, me!

One year ago:  Tamale Pie

Two years ago:  Almost Flourless Chocolate Cake

Three years ago:  Tres Leches Cake

Four years ago:  Baked Chicken and Spinach Flautas

Five years ago:  Guacamole

Chicken Enchiladas

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  • 8 flour tortillas, regular (not burrito size) at room temperature
  • 2 tbl. butter
  • 1 cup chopped onion (I used a Vidalia but a yellow onion is fine.)
  • 1 tsp. coriander
  • 2 cloves garlic, minced
  • ground pepper
  • 3 tbl. flour
  • 8 oz. sour cream (can use low fat)
  • 2 cups chicken broth
  • (1) 4 oz. can chopped green chilies, not drained
  • 3 cups grated Colby Jack cheese or Mexican blend cheese, divided
  • 3 cups chopped chicken
  • Cilantro, olives, mushrooms, tomatoes, green onion optional, for topping enchiladas

Directions for Sauce

Melt butter in a large saucepan over medium high heat.  Place onion and coriander to melted butter and cook for about 5 minutes or until onions are softened.  Lower heat to medium and add minced garlic.  Cook for an additional minute until fragrant.  Be careful to not burn garlic.  Add pepper.

Stir flour into sour cream and add to onion mixture in pan.  Stir in broth and green chilies and continue to cook until thick and bubbly.  Remove from heat and add 1/2 cup of grated cheese.

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Directions for Filling and Assembly

Put about 1/2 cup of sauce into a 9×13 greased pan, using a spatula spread sauce over bottom of pan

Stir 1/2 cup of sauce into chopped chicken in bowl.  Place about 1/4-1/3 cup filling onto each tortilla and spread filling to cover length of tortilla, sprinkle with a couple of tablespoons of grated cheese.  Roll up tortilla and place in prepared dish, seam side down.  After all tortillas are filled and rolled, top with remaining sauce.  Cover pan with foil and bake in 350O F oven for about 30 minutes.

Remove pan from oven.  Remove foil and top with remaining grated cheese and optional toppings of your choice.

Bake for about 5-10 additional minutes, or until heated through.

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Let sit for 10 minutes before serving to allow cheese and sauce to set up.

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Source:   A recipe from A Bountiful Kitchen

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