Description
Delicious homemade chicken enchiladas topped with cheese and a creamy sauce.
Ingredients
Scale
- 1 teaspoon olive oil
- 12–16 oz cooked chicken
- 15 oz canned diced tomatoes and green chilies (Drained)
- 1/2 cup chopped onions (I used red onions)
- 15 oz canned beans (Drained; I used black beans)
- 6–8 tortillas (I used flour tortillas, mine were 6–7 inches in width)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Monterey Jack Cheese or pepper jack cheese (I use Monterey Jack Cheese)
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (Adjust to suit taste)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup salsa verde (You can use any salsa you wish)
- 1 cup grated Monterey Jack Cheese or pepper jack cheese
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, heat the olive oil over medium heat.
- Add the cooked chicken, onions, beans, and diced tomatoes with green chilies to the skillet and season with the spices. Cook until the onions are soft and fragrant. Remove the skillet from the heat.
- Take a tortilla and place a spoonful of the chicken filling in the center.
- Roll it up and place it seam-side down into a 9×13 baking dish. Repeat this process with the remaining tortillas and chicken filling.
- Heat the skillet on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk. Add the flour in stages to prevent clumping. This will create a roux. Continue to whisk until the flour is fully combined.
- Add in the sour cream (or plain Greek yogurt), salsa verde, and 1 cup of grated cheese. Stir until thick to create a cream sauce.
- Pour the cream sauce over the enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 cup of grated Monterey Jack (or pepper jack) cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. Allow them to cool for at least 15 minutes. They will fall apart if they aren’t set and properly cooled.
Notes
- Chopped cilantro can be added on top if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg