Creamy Chicken Enchilada

Creamy Chicken Enchilada
Creamy Chicken Enchilada

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups Monterey Jack Cheddar cheese

  • 8

    flour tortillas (soft shell)

  • 3

    tablespoons butter

  • 1

    cup sour cream

  • 1

    4oz. can of diced chiles

  • 2

    cups shredded chicken(about 1 big breast)

  • 3

    tablespoons flour

  • 2

    cups chicken broth

  • Salt and pepper

Directions

Preheat the oven to 425 degrees Cook/shred your chicken breast and mix it with 1 cup of cheese Lay 8 Tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in greased 9x13 dish. In a saucepan, melt the butter and the 3 tblsp flour. Mix and cook for about a minute. Add in the 2 cups of chicken broth, whisking until its a smooth consistency. Whisk over medium heat until it is thick and creamy (usually 5-8 minutes) Mix in sour cream, salt/pepper, and can of chilies to the pan. Pour the creamy sauce over the rolled up tortillas evenly. Add 1 cup of the cheddar cheese over the top Bake for 20-25 minutes or until the cheese is golden brown. Add salsa or cilantro.

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