Easy Chicken Enchiladas
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.
Easy Chicken Enchiladas
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.
Cooking Instructions
- 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!
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