Monday, April 2, 2012

Chicken Enchiladas

Okay, so I found this recipe on Pinterest...I know...I'm a total addict. I tweaked it a bit to my liking and absolutely LOVE it! I hope you enjoy it as well!


1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt to taste
pepper to taste
2 T. vegetable oil
1 lb. chicken breast tenders or chicken breast cut into strips for quicker cooking
1 small onion, diced
8 medium/large flour tortillas, softened
2 cups Mexican blend cheese
4 T. butter
1/4 cup flour
1-1/2 cups chicken stock
1 cup sour cream
1 (4 oz.) can green chilies

First, preheat oven to 400 degrees Fahrenheit and then combine the spices in a small bowl.

Sprinkle chicken with the seasoning mix. In a large skillet add oil and saute onions over medium high heat for a couple minutes.

Next, add the seasoned chicken and cook until center is no longer pink.


Using two forks, shred the chicken if desired. You may chop with a large knife if you prefer,but I prefer shredded chicken.

Warm the tortillas for 20 seconds in the microwave to make them more pliable. Add chicken and cheese to the center and roll. Place seam side down in a 9x13 baking dish.

In a saucepan melt the butter ove medium to medium high heat and then whisk in the flour.

Continue to stir and cook for a few minutes. Then add the chicken broth.

Stir until thickened and add sour cream. Mix. Then stir in green chilies.

Pour sauce over the rolled tortillas.

Top with remaining cheese next. (I don't ever measure this part. You can never have enough cheese! :) )

Bake in preheated oven for 20-30 minutes.

Serve and enjoy! I usually cook up some Knorr Spanish Rice to go along with it. Delicious!

Here's my picky picky Princess5 enjoying her enchiladas making a silly face.



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