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Rich Chicken Enchiladas

southern.chef's picture
Chicken enchiladas are meaty enchiladas prepared with cooked chicken and liberal amounts of cheese. Parsleyed for a fresh flavor with jalapeno peppers for heat, the chicken enchiladas are best served with a peppy enchilada relish for a sumptious Mexican meal.
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Canned chicken broth 10 3⁄4 Ounce, undiluted (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Commercial sour cream 8 Ounce (1 Carton)
  Canned jalapeno peppers 2 , seeded and chopped
  Corn tortillas 12
  Vegetable oil 2 Tablespoon (Adjust Quantity As Needed)
  Chopped cooked chicken 3⁄4 Cup (12 tbs)
  Shredded monterey jack cheese 8 Ounce, divided (2 Cups)
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 3⁄4 Cup (12 tbs)
  Enchilada relish 1⁄2 Cup (8 tbs)

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sour cream and chopped peppers.
Pour half of sour cream sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary.
Drain on paper towels.
Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish.
Pour remaining sour cream sauce over top.
Bake, uncovered, at 425° for 20 minutes.
Sprinkle remaining 1 1/4 cups cheese on top; bake an additional 5 minutes or until cheese melts.
Garnish tortillas with parsley, and serve with Enchilada Relish.

Recipe Summary

Main Dish

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Rich Chicken Enchiladas Recipe