Chicken Enchiladas

These chicken enchiladas are sure to knock your socks off! Heat them up by adding chopped jalapeno peppers to your chicken or a dash of hot sauce to the enchilada sauce. This recipe is mild (green chiles add no heat).

Chicken Enchiladas

3c Enchilada Sauce (see below)

2c shredded cooked chicken

1/2c thinly sliced green onion

3/4c shredded cheddar

3/4c shredded Monterey jack

1/4c sour cream

1 4oz can diced green chiles

1/4c chopped cilantro

12 corn tortillas

Heat oven to 350 and prepare Enchilada Sauce (below).

In a bowl, combine chicken, green onions, 1/2c cheddar, 1/2c Monterey, sour cream, chiles and cilantro. Add 1/2c Enchilada Sauce. Season with salt and pepper.

Heat enough oil or Crisco in a large pan to fry the 12 corn tortillas. Fry one at a time for about 10 seconds each – just enough to soften. Drain on paper towels.

Spray a 9×13 with non-stick spray & spread a small amount of sauce on bottom of pan.

Spread 2 heaping tablespoons of chicken mixture on a tortilla & roll up. Place seam-side down, side by side in the prepared dish.

Pour remaining sauce over enchiladas, top with remaining cheeses & bake till bubbling, 15-20 minutes.

Garnish with extra sour cream, sliced green onions & chopped cilantro.

Enchilada Sauce

2T Crisco
2T flour
2T chili powder
1t ground cumin
1 14oz can chicken broth
1 8oz can tomato sauce
1t salt
1/4t garlic powder

Heat oil in large saucepan, stir in flour & chili powder. Cook for 1 minute.
Add remaining ingredients, bring to a boil & simmer for 10 minutes.

Some tips:

  • Triple the recipe and freeze the enchiladas! You might as well since you’re at it!
  • We like ours with extra sauce. Also, make extra sauce by easily doubling (or more) the recipe. Freeze the sauce & you’re one step closer next time you make enchiladas.
  • Most of the chicken mixture ingredients are optional. Try variations: cooked, shredded beef; corn, etc.
  • Grill the chicken, bake it, poach it. It’s a great way to use up leftover meats (try pork or beef too!).
  • You can buy canned enchilada sauce at the grocery market. It is expensive and contains MSG, but it is quicker if you’re in a hurry.
  • For quick sides: serve with a can of refried beans (or make your own – they’re so easy!) and a can of corn. We love homemade corn bread with them.
This entry was posted in Food and tagged by Michele. Bookmark the permalink.

About Michele

Michele, wife of 18 years to Robert (affectionately known as The Excellent Husband), and mother of three wonderful children, desires to encourage women to recognize their worth that is far above rubies. She serves her Savior, homeschools, gardens, spends time outdoors, cooks and bakes from scratch, knits, sews, and enjoys anything related to family. And now she carries around a little book in her pocket where she scratches notes on what to blog about.

2 thoughts on “Chicken Enchiladas

  1. World’s BEST enchiladas. Hands down. Best Ever! Thanks (again) for the recipe 🙂
    BTW – How do you get this awesome print option on your recipe?

  2. This is THE best enchilada recipe ever. So easy to make, too! Thanks Michele! I LOVE YOU!

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