Fast, delicious, inexpensive; what more could ask for in a dish? You might follow my recipe below once or twice but thereafter you'll just put these together from memory. They really are that easy. And your family will want you to make them regularly if they enjoy Mexican foods.
I prefer the corn tortilla shell in this recipe, but you can certainly use a standard wheat tortilla too. In fact the wheat version is much easier to handle. Once stuffed and rolled, they stay put while you make the others. The corn on the other hand, tend to want to unroll or break up. If you use the corn tortillas as I did, then have a helper handy to hold them down while you make more, or use some type of weight to keep them from coming unwrapped until your pan is full. If using corn tortillas you will need to make enough to fill the pan so that they stay rolled before you sauce them. Some corn tortillas work better than others. If they do break up, don't worry. You'll be covering them in sauce and cheese anyway and your diners won't know the difference. Also consider that corn tortillas not only taste better but they are easily cut with the fork, making eating them easier.
Ingredients
8-12 soft tortilla shells, wheat or corn (see note above)
2 cups cooked, shredded chicken
Plan on 2-3 enchiladas per person. I do prefer making them in individual dishes (as shown below) for ease of serving but you can certainly bake them all in one 9 x 12 inch oven-safe baking dish as well. I've sometimes served them a side of yellow rice, but really that's not needed. I do enjoy a little salad served along side them to add some color and some fresh vegetable to the dinner.
I prefer the corn tortilla shell in this recipe, but you can certainly use a standard wheat tortilla too. In fact the wheat version is much easier to handle. Once stuffed and rolled, they stay put while you make the others. The corn on the other hand, tend to want to unroll or break up. If you use the corn tortillas as I did, then have a helper handy to hold them down while you make more, or use some type of weight to keep them from coming unwrapped until your pan is full. If using corn tortillas you will need to make enough to fill the pan so that they stay rolled before you sauce them. Some corn tortillas work better than others. If they do break up, don't worry. You'll be covering them in sauce and cheese anyway and your diners won't know the difference. Also consider that corn tortillas not only taste better but they are easily cut with the fork, making eating them easier.
Ingredients
8-12 soft tortilla shells, wheat or corn (see note above)
2 cups cooked, shredded chicken
(about 14-16 ounces total, drained if using canned)
2 cups shredded Monterey/Colby Jack cheese
3 Tablespoons butter
4 Tablespoons flour
2 cups chicken broth
1 cup sour cream
12 ounces canned green chilies, diced or whole
salt and pepper, to taste
Directions
Preheat oven to 350F degrees and spray your baking dish(es) with food release (Pam) or lightly oil.
Mix chicken and 1 cup cheese. Place some in each tortilla shell, roll and place in the baking dish, side by side touching.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium-high heat until thick and bubbly. Add salt and pepper to taste. Stir in chilies and cook for 1 minute until warmed through. Turn off heat and stir in the sour cream.
Pour over enchiladas and sprinkle top with remaining cheese. Bake 20 minutes. Switch the oven to broil and brown the cheese, approximately 3-5 minutes. Remove and let stand for 5 minutes to cool, then serve.
2 cups shredded Monterey/Colby Jack cheese
3 Tablespoons butter
4 Tablespoons flour
2 cups chicken broth
1 cup sour cream
12 ounces canned green chilies, diced or whole
salt and pepper, to taste
Directions
Preheat oven to 350F degrees and spray your baking dish(es) with food release (Pam) or lightly oil.
Mix chicken and 1 cup cheese. Place some in each tortilla shell, roll and place in the baking dish, side by side touching.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium-high heat until thick and bubbly. Add salt and pepper to taste. Stir in chilies and cook for 1 minute until warmed through. Turn off heat and stir in the sour cream.
Pour over enchiladas and sprinkle top with remaining cheese. Bake 20 minutes. Switch the oven to broil and brown the cheese, approximately 3-5 minutes. Remove and let stand for 5 minutes to cool, then serve.
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