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Chicken Enchiladas


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Chicken Enchiladas 0 Picture


  • 10 soft taco shells
  • 2 C cooked, shredded chicken
  • 2 C shredded Monterey jack cheese
  • 3 Tbsp butter
  • 2 Tbsp corn starch
  • 2 C chicken broth
  • 1 clove minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 C sour cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp lime juice
  • 1 finely chopped Jalapeno, seeded



Step 1

Preheat oven to 350F
Grease 9x13 pan
In a medium bowl mix, chicken, 1 C cheese, garlic - roll mixture into tortillas and place in pan.
In a saucepan - melt butter and stir in corn starch and cook for 1 minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, cumin, onion powder, garlic powder, lime, salt and pepper. Do not let it boil. Pour mixture over enchiladas and top with last cup of cheese.
Bake for 25 minutes - or until cheese is browned.


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