Cheesy Creamy Chicken Enchiladas
Servings: 6 servings
Calories: 561kcal
These Cheesy Creamy Chicken Enchiladas make for a quick and filling weeknight meal that the entire family will love it!
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Ingredients
- 3 cups chicken meat 1 rotisserie chicken shredded or cut into
- ½- inch pieces
- 2 cups chicken broth divided
- 2 tablespoons canola or olive oil divided
- 1 medium onion (2 cups) diced
- 1 jalapeno ribs and seeds removed
- 2 4 ounce cans diced green chilies with juice
- ½ teaspoon smoked paprika divided
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup grated Monterey Jack Cheese
- ½ cup grated Pepper Jack Cheese
- 1 cup grated sharp Cheddar Cheese
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro
- Kosher salt
- Ground black pepper
- 12 8-inch flour or corn tortillas
Toppings:
- Picanté sauce Taco sauce or salsa
- Shredded cheese
- Chopped Tomatoes
- Chopped fresh cilantro
Instructions
- Heat oven to 350°F and adjust oven rack to middle position.
- Spray a 9x13-inch casserole dish with nonstick cooking spray.
- Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
- In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
- pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
- In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
- Add the remaining can of green chilies with juice.
- Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
- Taste and, if desired, season with salt and pepper.
- Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
- Pour the cheese mixture over the tortillas and top with additional shredded cheese.
- Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
- Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.
- Enjoy!
Video
Nutrition
Calories: 561kcal | Carbohydrates: 31g | Protein: 26g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 794mg | Potassium: 361mg | Fiber: 5g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 425mg | Iron: 2mg