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Family Favorite Chicken Enchiladas Recipe

Family Favorite Chicken Enchiladas Recipe
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5.2 from 9 reviews

Family Favorite Chicken Enchiladas is a creamy, cheesy, and flavorful Mexican-inspired dish featuring tender chicken rolled in soft flour tortillas, smothered in a rich sour cream and green chili sauce, and baked to perfection. Perfect for a comforting family dinner or a special gathering, this recipe combines a homemade sauce with versatile toppings for a customizable meal everyone will love.

Ingredients

Tortillas and Filling

  • 8 flour tortillas, regular size (not burrito size), at room temperature
  • 3 cups cooked chopped chicken (see notes for cooking methods)
  • 3-4 cups grated Colby-Jack cheese, divided

Sauce

  • 2 tablespoons butter or margarine
  • 1 cup chopped sweet onion (such as Walla Walla or Vidalia)
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • Ground black pepper, to taste
  • 3 tablespoons flour
  • 8 oz sour cream (regular, low-fat, or non-fat)
  • 2 cups chicken broth (or chicken cooking juice as noted)
  • 1 can (4 oz) chopped green chilies, not drained

Optional Toppings

  • Olives
  • Mushrooms
  • Tomatoes
  • Green onion

Instructions

  1. Prepare the Sauce: Melt the butter in a large saucepan over medium-high heat. Add the chopped onion and ground coriander to the melted butter and cook for about 5 minutes, or until the onions soften. Reduce heat to medium, then add the minced garlic and cook for another minute, being careful not to burn the garlic. Season with ground black pepper.
  2. Finish the Sauce: In a separate bowl, stir the flour into the sour cream until smooth. Add this mixture to the onion mixture in the pan, stirring to combine. Gradually stir in the chicken broth and the chopped green chilies (with their juice). Cook the sauce, stirring continuously, until it thickens and becomes bubbly. Remove from heat and stir in 1/2 cup of the grated Colby-Jack cheese until melted and well incorporated.
  3. Prepare Baking Dish: Grease a 9×13 inch baking dish. Spoon about 1/2 cup of the sauce into the bottom of the pan and spread it evenly with a spatula to coat the surface.
  4. Assemble Enchiladas: In a large bowl, mix 1/2 cup of the sauce with the cooked, chopped chicken until coated. Place about 1/4 to 1/3 cup of the chicken filling onto each tortilla and spread it along the length of the tortilla. Sprinkle each with a couple of tablespoons of grated cheese. Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat for all tortillas.
  5. Add Sauce and Bake: Pour the remaining sauce evenly over the rolled enchiladas in the dish. Cover the pan with foil and bake in a preheated 350°F (175°C) oven for about 30 minutes.
  6. Add Cheese Topping: Remove the pan from the oven and carefully remove the foil. Sprinkle the remaining grated cheese over the top of the enchiladas.
  7. Final Bake: Return the pan to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  8. Rest and Serve: Let the enchiladas sit for 10 minutes after baking to allow the cheese and sauce to set up for easier serving. Add optional toppings such as olives, mushrooms, tomatoes, or green onions if desired.

Notes

  • Do not purchase no-fat tortillas; they tend to break apart during rolling. Room temperature tortillas are much easier to work with for assembly.
  • This recipe works well with non-fat or low-fat sour cream without sacrificing flavor.
  • To cook chicken, season chicken breasts with salt and pepper and place in a crock pot on low for 4 hours, pouring 8-10 oz bottle of green chili salsa over the chicken before cooking. Use the cooking juices instead of chicken broth for a richer sauce.
  • Alternatively, use the Instant Pot method for cooking frozen chicken or use a store-bought rotisserie chicken for convenience.
  • If doubling the recipe, use a jelly roll pan for baking.
  • This recipe freezes well: assemble up to the baking step, freeze covered tightly with foil, then bake from frozen at 325°F for about 1 hour 15 minutes, covered. Finish with cheese topping and bake uncovered 5-10 minutes until hot and bubbly.

Nutrition

Find it online: https://flavorspath.com/family-favorite-chicken-enchiladas-recipe/