There are several things in life I love: family, good friends, and comfort food. Combining these three things makes my heart a happy place. I’m pretty sure it’s the chicken enchiladas that make me happy – filled with creamy white sauce, shredded chicken, and topped off with cheese and green chiles, they are positively dreamy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups shredded, cooked chicken
- 2 cups chicken broth
- 4 ounce can of diced green chiles
- 10 flour tortillas
- 2 cups shredded mozzarella cheese
- 3 Tbsp butter
- 3 Tbsp flour
- 1 cup sour cream
- salt to taste
- pepper & Adobo seasoning to taste
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat the baking dish.
- Combine cooked, shredded chicken, one cup of shredded cheese, salt, pepper, and adobo seasoning in a medium-sized mixing bowl.
- Fill each wheat tortilla with the chicken mixture.
- Roll them all up and lay them in the baking dish that has been prepared.
- Melt butter in a medium saucepan.
- Whisk in the flour and simmer for 1 minute to thicken (do not let it burn).
- Whisk in the chicken broth until it is completely smooth.
- Combine the sour cream and green chilies in a mixing bowl. Make sure the mixture does not boil.
- Remove the enchiladas from the oven and pour the sauce over them.
- The remaining shredded cheese should be sprinkled on top.
- Preheat oven to 350°F and bake for 20-25 minutes.
- Turn the broiler to high and broil these for a minute or two until the cheese is lightly browned and bubbling, if desired.
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