This is my go-to enchilada recipe. I love that the sauce is made from scratch, not from a jar or a can. If you don’t want to make the sauce, you could use a jar or can of sauce, but I really like the way this is made. It’s a creamy red sauce, and it’s delicious. This was also a nice way to use up some of the Hatch green chiles I had in the freezer.
Chicken Enchiladas
What you need:
1 Tbsp butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded (I use a rotisserie chicken from the store)
4 oz can diced green chiles, or 1 cup diced fresh roasted, peeled green chiles
1/4 cup butter
1/4 cup flour
1 T chili powder
1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 8oz can tomato sauce
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn tortillas
How to make it:
Preheat the oven to 350 F. Grease a 9×13 pan.
In a medium skillet, melt the 1 Tbsp butter and cook onions until softened. Remove to a bowl. Stir in chicken and green chiles.
Meanwhile, melt the 1/4 cup butter. Blend in flour and seasonings, and cook for 3-5 minutes. Whisk in chicken broth and tomato sauce, making sure there are no lumps. Cook, stirring until sauce boils thickens. Remove from heat. Stir in sour cream and ½ cup cheese. Stir ½ cup of the sauce into the chicken mixture.
Heat a small skillet over medium low heat. Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll. Spoon about 2 Tbsp of the chicken and sauce mixture onto one end of the tortilla and roll up. Place in 9×13 pan. Repeat for remaining tortillas. Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.
Bake uncovered for 20-25 minutes. Allow to cool and serve.
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