Easy Chicken Enchiladas

Name: Easy Chicken Enchiladas
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 each whole chicken cooked or rotisserie; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cup chicken broth; 1 1/2 cup sour cream or low fat plain yogurt; 3 cup Mexican cheese blend; 1 packages small flour tortillas; 1 can enchilada sauce

RDW @cook_3204644

My children are picky when it comes to South America or Mexican foods. This is a recipe that I found that is consistently good and one that my whole family enjoys! I have taken a few short cuts to make it easier and quicker to prepare.

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Ingredients

40 mins

8 servings

1 eachwhole chicken cooked or rotisserie
2 tbspunsalted butter
2 tbspall-purpose flour
2 cupchicken broth
1 1/2 cupsour cream or low fat plain yogurt
3 cupMexican cheese blend
1 packagessmall flour tortillas
1 canenchilada sauce

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Steps

40 mins

1

If using a rotisserie chicken, pull meat from bone and shred. If using a whole chicken, you can broil or roast with seasonings you like.
2

In skillet, make a roux using the unsalted butter and all purpose flour. To do this, on medium heat, melt butter and gradually add flour, stirring, ensuring there are no lumps. I generally cook this long enough to where it begins to turn a light brown, adding a pinch of salt and pepper.
3

Once roux is formed, stir in sour cream or yogurt. Gradually add broth. Once combined, add 1 cup of cheese until melted and combined. Set aside.
4

In a 9 x 13 oven safe dish, coat bottom with a portion of enchilada sauce - just coating the bottom.
5

Turn on and preheat oven to 350. Take a flour tortilla and place shredded chicken in middle. Top chicken with good amount of cheese. Roll up and place in dish with enchilada sauce. Can get about 8 out of this.
6

Pour cheese sauce made in skillet over top of rolled tortillas. Top with remaining shredded cheese. (Option: pour remaining enchilada sauce on top too.)
7

Bake for 35 minutes or until the cheese is well melted. Enjoy!