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.
Enchiladas 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.