Easy Chicken Enchiladas Recipe: Creamy Chicken Enchiladas in About 30 Minutes by 30Seconds Food
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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. The whole family will love this easy Mexican-style recipe (that has an American influence).
If you have leftover chicken, the prep is minimal for these cheesy enchiladas. You'll need leftover shredded chicken, grated Monterey Jack cheese, cumin, corn or flour tortillas, butter, flour, chicken broth, sour cream and a can of chopped green chiles. The tortillas are filled with the chicken, cheese and ground cumin. The sauce is made in a saucepot by cooking some flour in butter, then adding chicken broth, sour cream and green chiles. Pour the sauce over the rolled enchiladas and top with more grated cheese. Bake for about 25 minutes or until hot and melted.
Serve these chicken enchiladas for dinner with your favorite Mexican side dishes.
Cuisine: Mexican / American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 2 cups shredded cooked chicken
- 2 cups grated Monterey Jack cheese (divided)
- 1/2 teaspoon ground cumin
- 8 corn or flour tortillas
- 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.
First issue, the sauce was too runny - when I poured it on the enchiladas, it was so runny it just all fell off the enchiladas onto the sides of the baking dish. Maybe I didn't heat it enough? The recipe didn't say what heat to use for the sauce, but considering the ingredients I used a pretty low heat (2 out of 6), so maybe that's why it didn't thicken much? I was also short about 40g of Sour Cream, but doubt that had much to do with it?
Also, in the pics the sauce looks like it was applied after cooking, but the recipe states to pour the sauce on before you put them in the oven. I did this, but the sauce had all primarily dried up after I got them out of the oven, and because it all fell to the side, I could only scrape what was remaining off the dish and try and get some on the enchiladas.
Outside of the sauce issues - this was a really nice dish.