Betty's "Simply the Best" Chicken Enchiladas

Bettyskitchen's picture

Nov. 02, 2015

Betty demonstrates how to make Chicken Enchiladas. These enchiladas are made of flour tortillas stuffed with chicken and cheese and topped with a spicy sour cream-jalapeno sauce.


Flour tortillas 10 Small
Cooked shredded chicken 2 Cup (32 tbs)
Shredded monterey jack cheese 2 Cup (32 tbs)
Butter 3 Tablespoon
Cornstarch 2 Tablespoon
Chicken broth 2 Cup (32 tbs)
Garlic 1 , mince
Salt 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Sour cream 1 Cup (16 tbs)
Onion powder 1 Teaspoon
Garlic powder 1 Teaspoon
Ground cumin 1 Teaspoon
Jalapeno pepper 1 , seeded, thinly sliced
Lime juice 1 Teaspoon


Getting Ready

Preheat oven to 350 degrees (F). 


Grease a 9 x 13 pan. In a medium-sized bowl, mix chicken, 1 cup of cheese, and garlic. 

Place 1/10 of mixture onto a tortilla and roll. Place rolled tortilla in pan, seam side down. 

In a medium-sized saucepan, melt butter. Stir in cornstarch and cook for one minute. 

Add chicken broth and whisk until smooth. Cook over medium heat until mixture is bubbly and thickened. 

Stir in sour cream, jalapenos, lime, cumin, onion powder, garlic powder, salt, and pepper. 

Heat through, but do not boil. Pour mixture over enchiladas and top with the remaining cup of cheese. 

Bake for 20 to 25 minutes, until bubbly and cheese is beginning to brown. 


Serve while hot.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 3054Calories from Fat 1788

 % Daily Value*

Total Fat 203 g312.3%

Saturated Fat 103 g515%

Trans Fat 0 g


Sodium 6069 mg252.88%

Total Carbohydrates 180 g60%

Dietary Fiber 7 g28%

Sugars 20 g

Protein 132 g264%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet