Monday, April 23, 2012

Creamy Chicken Enchiladas

We are a very diverse country here in America.  You can get your hands on just about every type of cultural food out there.  And most Americans love Mexican and Chinese food.  And we're pretty loyal to our favorite Mexican and Chinese restaurants.  One of my favorite Mexican meals (besides Chimichangas) are Enchiladas.  Now, I'm not crazy about the red sauce enchiladas.  The red sauce can sometimes be so overwhelming in taste for me that I can't really taste the other flavors in the dish.  And sometimes my acid reflux disagrees with anything red.  Enter the white sauce.  Now this is up my alley. A light-tasting sour cream sauce that has a hint of heat from the green chiles. You can taste all the flavors in this; the chicken, the tortillas and the creamy cheese.  It is such a nice combination of flavors that go so well with a side of refried beans and rice.
Ingredients:
10 flour tortillas (taco-size)
2 cups, cooked shredded chicken (about 2 large chicken breasts)
2 cups shredded Monterey Jack Cheese (mozzarella works fine too)
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chiles


Directions:
Preheat oven to 350F degrees.
Spray 9x13 baking dish with nonstick cooking spray.

You can cook your chicken a couple of ways. 
You can roast a couple of chicken breasts in the oven. 
Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken.  It just depends on how much time you have to prepare this and what flavor you want from your chicken.  The roasted and rotisserie chicken are going to give you the most flavor.

Once your chicken is cooked, you'll want to shred it using two forks. 
Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl.
 Turn mixer on and within a minute, your chicken will be perfectly shredded. 
Handy little trick that is.
Add in 1 cup of shredded cheese.
Also, if you boiled your chicken, here is where you will want to add your seasoning. 
Some salt & pepper or maybe a little Adobo seasoning.
Place chicken mixture in each of your 10 soft taco shells.
Roll them all up and place them in your baking dish. Just squeeze them all in there.
In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don't let it burn).
Add chicken broth and whisk until smooth.
Do you see my sweet baby's hands in there? Love that boy so much it hurts.
Stir in sour cream and chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas.
 
 Top with remaining shredded cheese.
Bake for about 20-25 minutes.
If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Serve warm with your favorite sides. 
Enjoy!





Recipe Source: Joyful Momma's Kitchen

58 comments:

Alexandra said...

Who doesn't LOVE a good chicken enchilada!! These look fantastically delicious!!! It's on the menu for later this week, thanks!!

Brenda said...

Yum!! I needed a good idea for this week's dinner menu and I love enchiladas. I usually make them with beef and a red sauce but this looks fantastic!

Anonymous said...

I made a this recipe this weekend... Well one that was nearly identical. I swapped out the sour cream for nonfat Greek plain yogurt. It was awesome! It was a lovely replacement. I also added zucchini & spinach to the chicken & the family loved it. I recently saw another enchilada recipe with veggies in with the chicken & was inspired. This recipe adapted well to those changes.

Bama Girl said...

Hi Brandy! Thanks for sharing this delicious recipe! Can't wait to give it a try! Blessings from Bama!

Anita at Hungry Couple said...

This looks really, really delicious!

Holly said...

Bran, I made enchiladas last week that were very similar to these ones! I normally like the red enchilada sauce, but the green chili sauce was divine! I think I may be a green chili sauce convert for good! Your pics are making me crave them all over again :)

The Better Baker said...

Yeah Baby! This is definitely MY kind of dish. I so agree with you about the red sauce on enchiladas...give me white all the way!! This sounds soo delicious. Mexican is my favorite ethnic dish...and with white sauce...HA CHA CHANYA!!!

Annie Oakley's Kitchen said...

I have been on a Mexican kick. We went out for Mexican Saturday night and I had shrimp fajitas that I am still craving more of. Those enchiladas look like they are right up my alley!

Pam said...

Hey Brandie! This looks like a yummy and easy recipe! I especially like the tip about shredding the chicken. Now, I'm from Texas and you really threw me when your recipe called for "soft taco shells". I'd never heard of them! Well, of course I figured it out from the pictures...we call 'em tortillas! thanks for a great recipe.

Kim B. said...

I LOVE enchiladas but my kids don't like the red sauce. What a GREAT compromise! Can't wait to make these :)

Maureen @ Orgasmic Chef said...

These look SO good. You're my hero! Definitely bookmarked!

Anonymous said...

We made these tonight and were delicious but the taco shells were soggy on the bottom. Is there a way to keep that from happening.

Debra Kapellakis said...

My family hasn't ever eatin enchiladas. Thank you for sharing this recipe. It has ingredients that I can get here or substitute or make my own. I am so excited!

The Country Cook said...

Anonymous - I'm glad to hear you liked the taste. The only suggestion I have would be to thicken the sauce a bit. Maybe add a bit of cream cheese to make it thicker?? Maybe someone on here will have another good suggestion for you :)

Joyful Momma said...

So glad you shared my blog! Thank you. :). Send your fans my direction anytime.
This is always my fall back recipe when serving a crowd or new guests. It is so so yummy. I really like creamy foods and I especially love green chillies.
Joyful Momma
www.joyful-mommas-kitchen.blogspot.com

Krista said...

Thanks for stopping by Church Supper and sharing this yummy recipe, Brandie! Have a blessed week and hope to see you again next Sunday ~EMM

Served up with Love said...

Visiting from Church Supper. These look so good. Wish I had the stuff to make them right this minute. I love mexican dishes. I will be trying this one soon. Thanks for a great recipe.

Julie Snow said...

Yummy! I have a very similar recipe I've been using for years. The only difference is we use cream of chicken soup for the sauce rather than the roux. Much creamier and you don't have to turn on the stove! :)

Anonymous said...

I honestly didn't have high expectations for this recipe because it seemed too simple...well, a big "duh" to me! It was so incredibly delicious and flavorful. Unfortunately, we all loved it and there weren't any leftovers to look forward to.
I should have known better than to doubt one of your recipes. I have been following your blog for the past few months and have tried dozens of your recipes. They've all been winners and I can't thank you enough!
-Crytal

Theresa Bates said...

Brandi, just wanted to tell you I am fixing these Again!! My family LOVES them! I do not tell you enough.... THANK YOU for another great dinner!

The Country Cook said...

Thank you so much Crystal & Theresa!! So thrilled to hear y'all like this recipe. It means so much to me when someone takes time out of their day to leave me a comment. I really do appreciate it and am so thankful!

Deena said...

I made these tonight for supper and oh my! These are awesome & they beat out any other enchilada recipe I have ever fixed! And my teens loved'em too! 2 thumbs up :)

Takiyah said...

This was the best!! My family loved this. Thank Iu so much for sharing this with us:-) looking now for more recipes to try from ur site.

Taylor said...

I'm a college student, and this recipe was so easy to make for myself and my roommate! It's on the menu for a dinner party tonight too!

Anonymous said...

I made this tonight and used cream of chicken instead of chicken stock. It came out really creamy and didn't make it soggy. I added a little milk to thin out the sauce. I also added a half of a pack of ranch mix to the sauce and it made it so tasty!

Anonymous said...

Had to check this recipe out because it looks so similar to one I've been making for years; and it's indeed very similar! Two differences...Mine uses corn tortillas, and enough soft cream cheese and sour cream is mixed into the chicken filling to make it creamy. My favorite enchilada recipe!
DebNJoizee919@aol.com

Jana said...

Do you think that this recipe could be frozen and used later as a freezer meal? What do you think?

Anonymous said...

These enchiladas were really good! They were quick and easy to make. The only addition I made was to saute' some frest mushrooms and 1/2 of an onion in a couple of tablespoons of butter. Then I added that to the chicken and cheese and followed the recipe as was written. Oh, and I used the new green oinon flavored Ranch mix. Thanks for a great recipe!

mrs f said...

Such a yummy recipe! My husband is not a fan of Mexican food and he gobbled these right up!! I want to make a double batch but don't know about freezing the sauce... Do you think I should make that fresh when I prepare them? Thanks!!

Anonymous said...

Absolutely delicious!! Thanks so much for this recipe!!

The Country Cook said...

Thank you so very much!! So happy you like this one! ~Brandie

Anonymous said...

I made this Friday night & my family LOVED it even my very picky 6 year old ate it. Easy to make I actually messed up the sauce but it was still good.

Lolly Jane said...

I just made this and it.is.delish!!!! Thank you for the recipe! (:

Brandie @ The Country Cook said...

Now that is a big compliment when the picky eater loves something! Thank you for letting me know how it turned out!

Brandie @ The Country Cook said...

Thank you Lolly Jane! You were so sweet to take the time to let me know how it turned out!

Terri Brinke said...

Thanks for this recipe Brandie! Just took it out of the oven & had my first bite. Will def be making this again soon! :)

Anonymous said...

This recipe is a keeper! It's been requested multiple times already! LOVE it!

Anonymous said...

Awesome Enchilada recipe! My family of 5 says to make this at least once a week! It's a Winner even for my picky kids ages 4-10. Thank you for sharing. :)

Anonymous said...

I added chicken rice a roni with a half a onion sauteed in the rice. And instead of using all water I used half green enchilada sauce half water ( for the rice) similar to how I make my own but with the white sauce. they came out amazing. I highly recommend it.

Anonymous said...

Brandie,
I've made so many of your recipes and of course, have LOVED all of them! You are nothing short of genius! I am planning on making these this weekend, but my husband doesn't like sour cream. Is it ok to use yogurt in a recipe like this? Thanks Brandie!!

Michelle

Suzie S said...

Hubby, oldest son & I love those Stouffer's chicken enchiladas in white sauce you can buy in the frozen food section. Really expensive and not enough to go around. Decided to try your recipe and oh my! These are so good! Better than the Stouffer's. We had them for dinner last night and oldest son asked me to make them again tonight! Only thing different I did was used corn tortillas rather than the flour taco shells. A bit more work as you have to dip the tortillas in the sauce before you put the chicken in and roll it up (messier too!) but they came out really well. I was thinking about adding rice to the bottom of the pan and putting the enchildas on top but honestly it doesn't need it. We will definately be adding this to our dinner rotation! Thanks!

Brandie @ The Country Cook said...

Love your twist on it! Sounds so good!

Brandie @ The Country Cook said...

Hi Michelle! What a sweet comment! Thank you so very much. I am so thrilled you have liked the recipes you've tried so far. I think you could get away with using yogurt. Just go with your regular ole plain unsweetened yogurt. Or Greek yogurt would probably work too. I would love to know how it turns out for ya!

Brandie @ The Country Cook said...

Hi Suzie! Thank you so much! And it's good to know that the corn tortillas worked out well for you too. Thank you for taking the time to come back and let me know :)

Anonymous said...

Brandie...I made this last night and it was so delicious. The greek yogurt worked great! Thanks so much! Michelle

dixiegrl said...

These were a big hit with my family! I did use a half and half mixture of Plain Greek yogurt and sour cream and added about 1/4 cup Green Salsa Verde to the sauce....Mmmm! This was my first "Mexican" recipe to make, and it's a definite keeper! Thanks for the inspiration to try new things.

Anonymous said...

I am not a big fan of enchiladas because I don't care for red sauce and corn tortillas, but everyone else in my house loves them. I made these for dinner last week and they were a HUGE hit with everyone and I even loved them. I will definitely be making these again!

Andrea said...

O.M.G. SO good! Like a lot of people, I don't like red sauce and corn tortillas associated with enchiladas. EVERYONE in my house loved these and I am sure I will be making them again.

Anonymous said...

I made these a couple of weeks ago and they were really good; however, I think the chicken needed something extra. I think I may add some beans or extra chilies next time. I will definitely be making them again.

Anonymous said...

I make these all the time. A wonderful substitution if you really enjoy spicy food is pepperjack for the jack.

Anonymous said...

We call them tortillas here in AZ too. BUT, remember, flour tortillas come in soft taco size, fajita size and burrito size. A few stores here even have snack size ones that are like 4 inches in diameter.

Anonymous said...

not a good one to freeze as when it thaws the tortillas WILL get soggy. I made up a batch early in the day as I had appointments at the time I normally make dinner and they even turned out a little on the soggy side.

Anonymous said...

Another good way to soften corn tortillas for rolling is to steam them. I do this by putting a splatter screen over a skillet of water and doming it with a lid. I put the tortillas on a coffee filter and in just a short period of time I can roll them. WAY LESS MESS!! I always allow steam to build up before I put the first one in.

Granny K said...

Just had these for dinner. Delicious! Your page is my new "go to" when I'm looking for something new. No disappointments here. Thanks.

Anonymous said...

Love everything I have fixed from your page! Fixing this tonight, sounds yummy!

Anonymous said...

These are great tasting, only thing I didn't like was the soft texture off the tortilla after they were cooked with the sauce. I am of Hispanic descent and traditionally enchiladas are made with corn tortilla, however you must soften them a little bit by placing the corn tortilla in a pan of hot oil on each side so that it is soft enough to roll up. This can be tedious and time consuming. Next time I try this recipe I will definitely try with corn tortillas and some chopped cilantro sprinkled on top. Thanks for the great recipe.

Anonymous said...

I add corn to mine. My kids and the hubby love this meal.

Sheila Lehmenkuler said...

I've got to try this asap. Finally a recipe without a can of cream of nasty soup.