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Creamy Chicken Enchiladas Recipe: The Perfect 30-Minute Chicken Enchilada Recipe by 30Seconds Food
Chicken enchiladas are a great way to use up leftover chicken. This easy chicken enchilada recipe has a creamy sauce and is on the table in about 30 minutes.
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 cups grated Monterey Jack cheese (divided)
- 1/2 teaspoon ground cumin
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles
- chopped green onion and chopped cilantro, for garnish
Here's how to make it:
- Combine the chicken, half of the cheese and cumin. Season with salt and pepper, to taste.
- Divide the chicken mixture between the tortillas. Roll up and place seam side down in a 13x9-inch baking pan.
- To make the sauce, melt the butter in a saucepot. Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the chicken broth until smooth. Add the sour cream and green chiles. Stir to combine. Season with salt and pepper, to taste.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake in a preheated 350-degree F oven for about 25 minutes. Serve with more sour cream for the top and garnish with chopped green onions or fresh cilantro.
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Changes: I reduced sour cream to 1/4 vs the 1 cup called for, because that's all I had, and it was enough for me. I used 8" flour tortillas which look bigger than those pictured so I added an extra cup of meat and 1/2 cup cannellini beans (open can in fridge) and adjusted spices accordingly. Great combo even though I thought cannellini beans would be weird.
Best to thicken the butter flour chicken broth combo (roux) to desired consistency and then add the sour cream, so it actively heated for the shortest period of time. I didn't do that and it worked out but I worried the whole time I might curdle it before I got to my desired thickness.