This recipe is the best chicken enchilada recipe I have found. I can’t remember were I got this recipe, I believe on the Internet somewhere if you know please let me know. It is soooooo good. The sauce has the perfect amount of spice and cheesiness.
I used the Sticky Chicken recipe for the chicken so this adds loads and loads of flavor, as well as I used 1 cup of the juice dripping from the bottom of the sticky chicken crock pot, I just skimmed the fat off.
Ingredients: 5 T butter, 1 Medium onion, 2 cups cooked chicken, 1 can green chilies, 1/4 cup flour, 1 1/2 T chili powder, 1 1/2 tsp cumin, 1 cup sour cream, 1 package Monterrey Jack Cheese, 1 1/2 cup chicken broth, 1 cup drippings from sticky chicken, and 10 Corn Tortillas.
Melt 2 T butter, add onions
While onions are cooking melt 3 T butter in a separate pot, add flour
and whisk in chili and cumin
Whisk in 1 cup sticky chicken dripping, and 1 1/2 cups chicken broth. I use the sticky chicken dripping because it adds so much more flavor, but if you don’t have this just use 2 1/2 cups chicken broth.
Once onions are browned, add chicken and green chilies, mix and set aside
Add 1 cup sour cream to sauce and 1/2 cup cheese, stir until melted
Pour half of the sauce over the chicken mixture
Spoon into tortillas and roll into casserole dish
Add sauce on top and the rest of the Monterrey Cheese
Bake at 350 for 25 minutes
Enjoy with rice and beans.
Print This RecipeEnchiladas de Pollo y Queso (aka. Cheesy Chicken Enchiladas)
5 T butter
1 medium onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 1/2 T chili powder
1 1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterrey Jack
12 corn tortillasMelt 2 T. butter and cook onions until softened, turn off heat. Add chicken and green chilies. Set aside.
Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and 1/2 cup cheese.
Stir 1/2 cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9×13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes. They freeze well, just defrost and bake normal time.
Thanks for this recipe. I like the sticky chicken and the enchilada recipes! Yeah you!!
Oh my goodness…I will have to try this ASAP! It looks DIVINE! Thank you so SO much for sharing!
Oh my word. I wasn’t going to click because Chicken Enchiladas are my fave and they’re on the no-o list right now. But I clicked. *drool*
Trying to figure out how to climb through the screen and scarf down that entire recipe. Oh yum!
OMG I can not wait to make this. What can I say… we are in Texas so enchiladas are a favorite!
This looks really good! I cant wait to try making it myself!
Those look yummy!
Awesome–This looks awesome!
Good Job MOM!
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Just wanted you to know that I just finished making this dish. Can’t wait to eat it, tonight!!! I KNOW we will love it.
Yummm!!! Just looking at the pictures is making me hungry! 🙂
Thanks for participating in my Favorite Ingredients Friday Mexican Dishes Edition recipe exchange. I do appreciate it.
These look SO good. I’ve never tried the sticky chicken, but will have to now!
These look fantastic! I’m anxious to try out your sticky chicken as well.
These look awesome!
I made these last night. MMMMM…. they are SOOO good. This is the best enchilada recipe I have ever tried – I posted it on my blog today for Cinco de Mayo linking up to yours since I got it from here! Thanks for the inspiration!
Okay, Doll. I just gotta say something. I absolutely LOVE everything about your blog. I love the pictures, I love getting to see your boys grow, I love your garden, I love Newlywed Thursday and I LOVE LOVE LOVE your recipes. I read everyone of your blogs. Keep up the good work!
OK, I love these! I made them for a friend that just had a baby and made us a pan as well. We didn’t get to eat ours until 3 or 4 days later and they were fantastic! I put them together all the way through – just didn’t bake them. So just FYI in case you were wondering- they are a good make ahead meal.
I made these monday night. I made the sticky chicken the day before… both recipes were awesome. thank you! also something that i had a problem with was the tortillas breaking on me. i needed to heat them in the microwave for a bit…a helpful hint to anyone having that problem.
also my boyfriend said they tasted like chimichanga…so we are calling them. chimiladas. chimichanga enchiladas
they are definitely in the dinner rotation now.
@Sarah,
How long did you bake them for after taking them out of the freezer? Did you thaw them? Thanks!
@Amber, Great question, you can either bake them frozen for about 1 hour or until thoroughly heated through, or you can let them defrost and bake for about 30 minutes. Hope you enjoy them.
@Sweet Pea,
Thank you so much, I’m making this for a girlfriend who is due in a few weeks. Poor thing gets no maternity leave and is using her 4 vacation days to spend with her son after he is born before having to return to work. Hubby is out of work, its just so sad. 🙁 Looking forward to getting it (and 5 or 6 more meals….) to her though, I think they will enjoy! Have a great day!
Looks devine! With that much butter it has to be! Merry Christmas, and Happy New Year!
oh. yum. must. try. This is going on the list for the next menu planning session!
Hello Sweet Pea!!
I know this is old news, but I just saw this, this morning. I was searching for the Chicken Enchilada Casserole that my parents made when I was a teenager (my Dad is half Mexican.) I have always LOVED this meal, especially when my parents would use leftover, smoked Thanksgiving turkey to fill the tortillas. I’m not sure where you got this exact recipe, as there are a few changes. However, I believe that the Original recipe is from the Better Homes and Gardens Mexican Cookbook, copyright 1977. That recipe is nearly identical to this one, with some notable differences. In the BHG cookbook, 1 tsp ground coriander seed and 3/4 tsp salt were used instead of chili and cumin. They also used 1 cup onion and 1/2 cup green bell pepper, instead of only 1 small onion. Thanks for sharing the recipe. I was looking for a copy of it to put into my Cozi Recipe Box. It is such a great dish, I plan to have it next Sunday after church. And, I definitely want to try using the Sticky Chicken in it. 🙂