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Chicken Enchiladas
Chicken Enchiladas
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Enchiladas:
  • 12 tortillas
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 1 4 oz. cans diced green chilies
  • 2 cups cooked, shredded chicken
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp.pepper
  • ½ cup chicken broth
  • 8 oz. cream cheese
  • ½ cup Heavy Cream
Sauce:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1½ cup chicken broth
  • 1 cup sour cream
  • 1 cup heavy cream
  • 2-1/2 cups Cheddar or Monterey Jack cheese, grated
  • salt And pepper, to taste
Instructions
  1. Preheat the oven to 350 degrees F.
Enchiladas:
  1. Heat 2 Tbsp. butter in a small skillet over medium heat.
  2. Add onions and green chilies and saute for 1-2 minute until onions begin to appear translucent.
  3. Add chicken, paprika, cumin, pepper and stir together. Add ½ cup chicken broth, cream cheese and heavy cream, stir, allowing cream cheese to melt and mixture to blend together.
  4. Turn off heat and fill your tortilla shells with the chicken mixture. Roll the shells and place seam side down into a greased 13 x 9 baking pan and set aside. If I have the time I will toast the shells in butter in a skillet like The Pioneer Woman does but I don't always have the time!
Sauce:
  1. In the same skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for 1 minute.
  2. Pour in 1½ cups chicken broth. Whisk together and cook for another minute or two.
  3. Reduce heat, then stir in heavy cream and sour cream.
  4. Add 1½ cups grated cheese and stir to melt.
  5. Add salt and pepper to taste.
  6. Pour cheese mixture all over the top of the rolled tortillas. Top with extra cheese if you'd like and bake for 30 minutes.
Recipe by Eat Farm Love at https://eatfarmlove.com/chicken-enchiladas/