Delicious Chicken Enchiladas
Smothered in a Creamy Cheese Sauce!
I love to pair with Mexican Rice and a Side Salad.
These cheesy Chicken Enchiladas is made with flour or corn tortillas,
shredded chicken, Mexican cheese, mozzarella cheese, green chiles, salsa verde,
and a delicious creamy cheese sauce made to perfection!
I love to make a variety of dishes for my family to enjoy for dinner, lunch, or breakfast. And one of my favorite foods is Mexican food. When I make these fabulous enchiladas, I love to pair them with Mexican rice and a yummy side salad. You can pair this dish with refried beans as well. But Either way this meal is pure perfection. These enchiladas are so yummy and super fulfilling. After one plate you will be stuffed and looking forward for any leftovers for the next day. This recipe is pretty simple and easy to make. You can make any adjustments and modifications to make it even simpler. But this dish is so versatile and full of bold, delicious flavor. You will just love to indulge here and there when it comes to making these phenomenal homemade enchiladas. Plus, you’ll be saving money compared to eating out.
These cheesy enchiladas are seasoned to perfection;
the flavor is absolutely amazing and “Bon appétit”!
You will not be disappointed, and this dish will be in heavy rotation. This recipe is not spicy; I use the mild salsa Verde and mild green chiles. But if you like for your Mexican dishes to be spicy, just get the spicy versions of those ingredients and you can substitute the broth for a spicy chicken broth to enhance the spice. I seasoned and cooked my chicken to my liking, but if you want to save time just pick up a fully cooked rotisserie chicken from the grocery store and shred it. This will save you time and a few steps to skip.
These cheesy chicken enchiladas are seasoned to perfection! So Delicious and full of flavor, pair this dish with some yummy Mexican rice, refreshing beans, and a tasty side salad. Don’t forget to have a nice cold beverage on standby to wash down this delicious dish.
Cheesy Chicken Enchiladas
Ingredients
Method
- Prepare the chicken: Season the chicken to your liking and set aside. (Note: To save time- You can buy a cooked rotisserie chicken and just Shred it instead.)
- Next, to a skillet add the oil and allow it to get hot. Add the seasoned chicken and sear on both sides until browned.
- Add the chicken broth & allow the liquid to come to a boil. Lower the heat, cover with a lid, and simmer for 20 to 25 minutes.
- Once the chicken is fully cooked through, remove from pan and shred the chicken. Reserve some of the chicken broth for later (About 1 to 1 1/2 Cup).
- Next, in a skillet add some oil and sauté the diced onion for a minute or two. Add the cooked shredded chicken, taco seasoning, a little bit of the chicken broth, green Chiles, and salsa verde- mix everything together. Then set aside.
- Warm up the tortillas for a few seconds then set aside, (you can warm them up in the microwave).
- Prepare the cheese sauce: In a pot, melt the butter and add the cornstarch or flour. Mix until the flour dissolves, then pour in the reserved chicken broth. (don’t allow the mixture to boil)
- Add the sour cream, green chilis, taco seasoning, shredded cheese, and whisk everything together until the cheese melts. Do a test taste, adjust cheese sauce if needed.
- Preheat oven to 350 degrees. Prepare a greased baking dish and add some of the cheese sauce to the bottom of the pan.
- Prepare the enchiladas: To the tortillas- add the chicken mixture, a little shredded cheese, and roll the tortillas up. Add to baking pan and repeat process until all tortillas are filled and line up the baking dish.
- Next, Coat the tortillas with the cheesy enchilada sauce. Optional: Add more shredded cheese to the top layer.
- Bake in the oven for 20 to 25 minutes. Then remove from oven once done.
- Serve with Mexican rice, refried beans, and/or a salad. Enjoy!
