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You are here: Home / Recipes / Creamy Chicken Enchiladas

April 23, 2017 By Sarah

Creamy Chicken Enchiladas

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Created by Sarah on April 23, 2017

  • Prep Time: 35m
  • Cook Time: 30m
  • Total Time: 1h 5m
  • Serves: 6 people

Ingredients

  • 2 T butter
  • 2 T flour
  • 1 can enchilada sauce (10 oz)
  • 3/4 c chicken broth
  • 2 onions, diced
  • 1 can diced green chiles (4 oz)
  • 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 sliced (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Prepare 8 ½ x 11" baking dish with nonstick spray.
  3. In 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.
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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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