Creamy Chicken Enchiladas
This recipe for Creamy Chicken Enchiladas is made with flour tortillas, shredded chicken, green chiles and a delicious creamy, cheesy white sauce!
Equipment
- Sauce pan
- 13" x 9" x 2" baking dish
Ingredients
Filling
- 4 Boneless, skinless chicken thighs cooked & chopped
- 1 Onion diced
- 1 Green pepper diced
- 2 T Butter
- 1 4 oz Mild green chiles
- 1 4 oz Sliced black olives
Sauce
- 3 T Butter
- ¼ C Flour
- 1 t Coriander
- ¾ t Salt
- 2 ½ C Chicken broth
- 1 C Sour cream
- 1 C Monterrey jack cheese
- 10 8 in Flour tortillas
Instructions
- Preheat oven to 350°
- In a large sauce pan, melt 2 T butter. Add onions and peppers and cook until soft. Combine onion mixture in a bowl with the chopped chicken, chiles and olives. Set aside.
- In the same sauce pan, cook flour in 3 T butter for 1 minute. Add coriander and salt. Stir in chicken broth all at once, whisking until thick and bubbly. Remove from heat. Stir in sour cream and ¼ cup cheese. Add ½ cup of sauce into the chicken mixture and mix.
- Grease a 13" x 9"x 2" baking dish. Dip each tortilla in the sauce, add ¼ c chicken mixture to each and roll, placing seam side down in the baking dish. Pour remaining sauce over the enchiladas and top with ¾ cup cheese.
- Bake uncovered for 25 minutes, until cheese is bubbly. Remove from oven and let sit for 10 minutes to cool.