The slightly spiciness of the green chilis is going to have you coming back to this recipe many times. Your family is going to think you ordered food from the local Mexican Restaurant. This dish is going to impress everyone who is lucky enough to eat it. If ever there was a dish that was as comforting as this is, I would be amazed.
These Chicken Enchiladas are so flavorful and filling they do not require a side dish for this meal.
These Cheesy Chicken Enchiladas have true Mexican flavor and are a true delight to eat. The enchiladas are super simple, require just a short time in the oven and you probably already have all the ingredients needed.
Do I have to add Coriander?
Not necessarily. It is an option between cumin and coriander. These two spices help give the true Mexican flavor.
What makes this recipe so special?
The recipe is super simple, makes a great meal and will fill those hungry bellies. Everyone loves the dish and it will not take long to make this meal.
How do I store the leftovers?
The leftovers should be placed into an airtight container and then into the refrigerator for up to 3 days.
Can I freeze the Chicken Enchiladas?
If you make these in advance, you could place them into a freezer safe container and then into the freezer for up to 2 months. There may be a slight texture difference upon thawing.
Ingredients:
2 cups Chicken Breast, Cooked and Shredded
1 can fire Roasted Corn
1 can green Chilis, chopped
4 medium Green onions, sliced
1 medium tomato, diced
½ cup Onion, chopped
2 tsp Garlic, freshly minced
1 tbsp Olive Oil
2 cups chicken Broth
3 tbsp Flour
½ tsp Cumin or Coriander
¼ tsp Black Pepper
½ cup Sour Cream
1 cup Mexican Blend Cheese
8 tortillas, Corn or flour
¼ cup Cilantro Chopped
Salsa, if desired
How to make Chicken Enchiladas:
Step 1. Preheat the oven to 350*
Step 2. Lightly spray a 9×13 baking dish with nonstick spray
Step 3. In a skillet over medium high heat, add Olive Oil
Step 4. Saute the onion and garlic for 3 to 4 minutes
Step 5. Cook until the onion has softened
Step 6. In a mixing bowl combine the flour, broth, cumin or coriander and the black pepper with a whisk until combined
Step 7. Slowly add the mixture to the skillet
Step 8. Continue to cook for about 5 minutes until the mixture thickens slightly, remove from heat
Step 9. Stir in the Sour Cream until well blended
Step 10. In a mixing bowl, combine the shredded chicken, corn, ½ cup cheese, ½ cup of the sauce from the skillet, the cilantro and the chilis
Step 11. Warm the tortillas slightly with a damp towel in the microwave
Step 12. Lay two tortillas in front of you
Step 13. Spoon a small amount, about ⅓ cup, of the mixture in the center of each tortilla
Step 14. Roll the tortillas, repeat until all tortillas are filled
Step 15. Lay seam side down in the prepared baking dish
Step 16. Cover the enchiladas with the remaining sauce
Step 17. Cover the baking dish with Aluminum foil and place in oven
Step 18. Bake for 35 minutes, remove from oven and remove the foil
Step 19. Sprinkle the remaining cheese over the top of the tortillas
Step 20. Let stand for 5 minutes before serving
Step 21. Just before serving, top with chopped tomato and Green onions,
Step 22. Serve with salsa if desired.
Chicken Enchiladas
These Cheesy Chicken Enchiladas have true Mexican flavor and are a true delight to eat.
Ingredients
- 2 cups Chicken Breast, Cooked and Shredded
- 1 can fire Roasted Corn
- 1 can green Chilis, chopped
- 4 medium Green onions, sliced
- 1 medium tomato, diced
- ½ cup Onion, chopped
- 2 tsp Garlic, freshly minced
- 1 tbsp Olive Oil
- 2 cups chicken Broth
- 3 tbsp Flour
- ½ tsp Cumin or Coriander
- ¼ tsp Black Pepper
- ½ cup Sour Cream
- 1 cup Mexican Blend Cheese
- 8 tortillas, Corn or flour
- ¼ cup Cilantro Chopped
- Salsa, if desired
Instructions
1. Preheat the oven to 350*
2. Lightly spray a 9x13 baking dish with nonstick spray
3. In a skillet over medium high heat, add Olive Oil
4. Saute the onion and garlic for 3 to 4 minutes
5. Cook until the onion has softened
6. In a mixing bowl combine the flour, broth, cumin or coriander and the black pepper with a whisk until combined
7. Slowly add the mixture to the skillet
8. Continue to cook for about 5 minutes until the mixture thickens slightly, remove from heat
9. Stir in the Sour Cream until well blended
10. In a mixing bowl, combine the shredded chicken, corn, ½ cup cheese, ½ cup of the sauce from the skillet, the cilantro and the chilis
11. Warm the tortillas slightly with a damp towel in the microwave
12. Lay two tortillas in front of you
13. Spoon a small amount, about ⅓ cup, of the mixture in the center of each tortilla
14. Roll the tortillas, repeat until all tortillas are filled
15. Lay seam side down in the prepared baking dish
16. Cover the enchiladas with the remaining sauce
17. Cover the baking dish with Aluminum foil and place in oven
18. Bake for 35 minutes, remove from oven and remove the foil
19. Sprinkle the remaining cheese over the top of the tortillas
20. Let stand for 5 minutes before serving
21. Just before serving, top with chopped tomato and Green onions,
22. Serve with salsa if desired.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 418Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 73mgSodium 485mgCarbohydrates 44gFiber 4gSugar 5gProtein 26g
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