Learn how to prepare this Chicken Enchiladas recipe so you can enjoy the best flavor of Mexico. You will love the spicy flavor of the chili peppers.
You don’t need to be an expert to prepare this delicious Chicken Enchiladas recipe.
Approved by the family, and with very healthy ingredients that will improve your quality of life.
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Makes: 8 servings
What you need to make these Chicken Enchiladas:
1 tbs Olive Oil
½ cup Onion (Chopped)
2 tsp Garlic (Finely Chopped)
2 cups Chicken Broth
3 tbsp Flour
½ tsp Coriander or Cumin (Ground)
⅛ tsp Pepper
½ cup Sour Cream
2 cups Chicken Breast (Shredded and Cooked)
1 can Fire Roasted Corn
1 cup Mexican Cheese (Shredded)
1 can Green Chiles (Chopped)
¼ cup Fresh Cilantro (Chopped)
8 Corn or Flour Tortillas
1 Medium Tomato (Chopped)
4 medium green onions (sliced)
Salsa, if desired
How to make these Chicken Enchiladas:
Step 1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Step 2. In a 10-inch nonstick skillet, heat oil over medium heat.
Step 3. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
Step 4. In a medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended.
Step 5. Slowly add to the hot mixture in the skillet, stirring constantly.
Step 6. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
Step 7. In another medium bowl, mix chicken, corn, ½ cup of the cheese, the chiles, cilantro and ½ cup of the sauce.
Step 8. Place 2 tortillas at a time on a microwavable plate; cover with a paper towel.
Step 9. Microwave on High 10 to 15 seconds or until softened.
Step 10. Spoon about ⅓ cup chicken mixture down the center of each warm tortilla.
Step 11. Roll up tortillas; arrange, seam sides down, in a baking dish. Top enchiladas with remaining sauce. Cover with foil.
Step 12. Bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven. Uncover; sprinkle with remaining ½ cup cheese.
Step 13. Let stand for 5 minutes before serving.
Step 14. Just before serving, top with tomato and green onions. Serve with salsa.
Enjoy!
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Chicken Enchiladas
Ingredients
- 1 tbs Olive Oil
- ½ cup Onion Chopped
- 2 tsp Garlic Finely Chopped
- 2 cups Chicken Broth
- 3 tbsp Flour
- ½ tsp Coriander or Cumin Ground
- ⅛ tsp Pepper
- ½ cup Sour Cream
- 2 cups Chicken Breast Shredded and Cooked
- 1 can Fire Roasted Corn
- 1 cup Mexican Cheese Shredded
- 1 can Green Chiles Chopped
- ¼ cup Fresh Cilantro Chopped
- 8 Corn or Flour Tortillas
- 1 Medium Tomato Chopped
- 4 medium green onions sliced
- Salsa if desired
Instructions
- Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In a 10-inch nonstick skillet, heat oil over medium heat.
- Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
- In a medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended.
- Slowly add to the hot mixture in the skillet, stirring constantly.
- Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, ½ cup of the cheese, the chiles, cilantro and ½ cup of the sauce.
- Place 2 tortillas at a time on a microwavable plate; cover with a paper towel.
- Microwave on High 10 to 15 seconds or until softened.
- Spoon about ⅓ cup chicken mixture down the center of each warm tortilla.
- Roll up tortillas; arrange, seam sides down, in a baking dish. Top enchiladas with remaining sauce. Cover with foil.
- Bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven. Uncover; sprinkle with remaining ½ cup cheese.
- Let stand for 5 minutes before serving.
- Just before serving, top with tomato and green onions. Serve with salsa.
- Enjoy!
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