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You are here: Home / Entree / Creamy Chicken Enchiladas

April 23, 2017 By Sarah 1 Comment

Creamy Chicken Enchiladas

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Creamy chicken enchiladas

These creamy chicken enchiladas are elevated by salty queso fresco, a rich red enchilada sauce that tastes homemade (but is far less work), and, naturally, lots and lots of cheese.

With very little work, take a simple canned enchilada sauce and make it taste rich and homemade. Since I typically feed just two people, this recipe allows for plenty of leftovers, making the extra work worthwhile.

Preparation to make Creamy Chicken Enchiladas

For a shortcut with chicken, consider using a rotisserie chicken from the grocery store. If you want to go the affordable route, I typically boil chicken breasts and cut into 2-inch pieces, then throw them into a mixing bowl. Using the paddle attachment on my Kitchenaid mixer, the chicken is shredded in under a minute!

Creamy chicken enchiladas before baking

I have the admit, there was definitely a time when we got tired of these bad boys… because I was making them almost once a week. Now we’re back in a healthy enchilada lifestyle (which is about once per month).

I like to serve these with black beans with lime, which help to add citrus and some veggie-power to this rich and creamy dish.

Creamy chicken enchiladas before baking

 

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Creamy Chicken Enchiladas

Creamy chicken enchiladas before baking
  • Author: Sarah
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
Scale

Ingredients

  • 2 T butter
  • 2 T flour
  • 1 (10 oz) can red enchilada sauce
  • 3/4 c chicken broth
  • 2 onions, diced
  • 1  (4 oz) can diced green chiles
  • 6 oz queso fresco, crumbled
  • 1 1/2 c sour cream
  • 3 c cooked, shredded chicken
  • 1 T cumin
  • 1 tsp. chili powder
  • 8 tortillas
  • 2 c Monterey Jack, shredded
  • 3 scallions, thinly sliced (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Prepare 8 ½ x 11″ baking dish with nonstick spray.
  3. In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer until thickened, about 15 minutes. Keep warm over low heat.
  4. In a large pan, heat oil until shimmering. Add onions and green chiles and cook, stirring, 5 to 7 minutes.
  5. Stir in cumin and chili powder, then add chicken, sour cream, and queso fresco. Stir until creamy, about 4 minutes.
  6. Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, dip tortillas in remaining enchilada sauce and fill with 1/3 cup of chicken filling. Roll tortilla around filling and place seam-side down in baking dish.
  7. Repeat with remaining tortillas.
  8. Pour remaining sauce over rolled enchiladas and sprinkle with Monterey Jack.
  9. Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Garnish with scallions and serve.

Notes

For easy shredded chicken, use a rotisserie chicken or poach chicken breasts.

Did you make this recipe?

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Comments

  1. Susie says

    May 17, 2017 at 3:07 pm

    I love this recipe! I might hit you up for this one too – once I get my meal planning up and going : )

    Reply

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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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