Sunday, April 19, 2015

Easy Creamy Chicken Enchiladas

Easy Creamy Chicken Enchiladas


6-8 corn tortillas (enchilada size)

1 pre-cooked plain rotisserie chicken, shredded

4 cups shredded Mexican blend cheese, divided in half

3 tablespoons butter

3 tablespoons all purpose flour

1-1/4 cups chicken broth

1 – 10oz can cream of chicken soup

1 cup sour cream

1 – 4oz can chopped green chiles

¼ teaspoon ground black pepper

¼ teaspoon sea salt


-Preheat oven to 350 degrees F.

-Fill the center of each tortilla with a handful of shredded chicken  and a pinch of the shredded cheese.

-Roll and place in the bottom of a baking dish with the seam side down.

-In a pot over medium heat melt the better. Add flour and whisk into a thick paste.

-Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.

-Whisk gently for about 5 minutes until warm and smooth.

-Pour the sauce over the enchiladas and top with remaining shredded cheese.

-Bake for 25 to 30 minutes and serve warm.

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