Easy Chicken Enchiladas Recipe: This Creamy Chicken Enchilada Recipe Is Ready in About 30 Minutes by 30Seconds Food
Chicken enchiladas are a great way to use up leftover chicken. This easy chicken enchiladas recipe has a creamy sauce and is on the table in about 30 minutes.
- 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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Related Products on Amazon We Think You May Like:
13x9-inch Baking Pans $9 & Up
Chopped Green Chiles $2 & Up
Flour $3 & Up
Flour Tortillas $2 & Up
Ground Cumin $2 & Up
Chicken Broth $1 & Up
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