creamy chicken enchiladas

I’ve never met another enchilada recipe like this one. While that might signal that this recipe is a bit inauthentic when compared to traditional Mexican cuisine, I am going to be blasphemous for a minute and say that this is my favorite version. I got the recipe from my mother, who got the recipe from a friend, and they’ve evolved to become a staple in our home. I assure you these will be a hit with your family, and they are my “go-to” whenever I sign up to bring a meal to parents with new babies. They keep well and are delicious as leftovers for a couple days.

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CREAMY CHICKEN ENCHILADAS
recipe adapted from my mother’s, who got the recipe from her friend, Carol

makes 10 enchiladas, one 9×12 pan

12 oz Monterey or pepper jack cheese, shredded (I prefer pepper jack, for an extra kick)
12 oz chopped cooked chicken
4 oz sliced black olives
4 oz diced green chilies (I use hatch chilies or sometimes canned chilies to save time)
10 eight inch tortillas (you can use 10 inch, just fold the end to fit the pan)
1/3 cup (75g) butter (either salted or unsalted is fine)
1/3 cup all-purpose flour
3 cups chicken broth
1 and 1/2 cups (360g) sour cream
salt and pepper to taste
optional toppings: salsa, hot sauce, guacamole

Directions:

  1. Preheat oven to 425 degrees F. Set out a 9×12 glass baking dish.
  2. In a medium bowl, mix together approximately 8 ounces of cheese with the chicken, olives, and chilies. Lightly salt and pepper and toss together.
  3. Add 4-5 tablespoons of the mixture to each tortilla and roll up and place in your glass baking dish (do all 10). Set aside while you prepare your sauce.
  4. Heat a large saucepan over medium-low and melt the butter, then whisk in the flour. Gradually add the chicken broth, about 1/2 cup at a time, whisking after each addition. Heat over medium heat until thickened (about 5-10 additional minutes), whisking frequently. Remove from heat and whisk in the sour cream. Taste and add salt and pepper if needed. Pour this entire mixture over the tortillas.
  5. Bake at 425 degrees for 20-25 minutes, until sauce is bubbling and tortillas are beginning to brown. Remove from oven and top with remaining 4 ounces cheese.  Return to oven for a minute or two just to melt the cheese.  Serve with salsa, hot sauce, guacamole, or eat them as they are!

4 thoughts on “creamy chicken enchiladas

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