The Best Chicken Enchiladas
Simply the Best Enchiladas. Mexican food ROCKS! So much flavor plus many of the recipes are nice on the wallet and simple to make. Today’s recipe is PERFECT to make in large amounts and freeze.
- 2 cups chicken, cooked, shredded
- 2 cups Monterey Jack cheese, shredded
- 3 tablespoons butter
- 2 tablespoons corn starch
- 2 cups chicken broth
- 1 clove garlic, minced
- 1/2 teaspoon salt and pepper
- 1 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 jalapeno seeded, finely chopped
- 1 teaspoon lime juice
Preparation time 5mins
Cooking time 40mins
Adapted from budgetsavvydiva.com
Preheat oven to 350 degrees. Grease a 9×13 pan.
In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min – You will want to make sure the cheese has browned.