Bitchin Baking Blog

Cheesy Chicken Enchiladas

Posted :

in : ,

by :

admin

Tags :, ,

One of my favorite meals!

These cheesy chicken enchiladas are truly one of my favorite meals to make. I’ve never been a big fan of enchiladas with canned red sauce, so I never made them until my mom made enchiladas like this! They are super cheesy with a delicious filling inside made from chicken and veggies. I’m not gonna pretend this is a healthy meal, just because there are some vegetables in it, but at least I can tell myself it’s not all bad!

Now I wouldn’t consider this a super easy meal, but that doesn’t meal it’s difficult to make! It just takes some time. But other than cooking the peppers and onions and making the sauce, the only other part of the recipe is adding ingredients together and folding the enchiladas. It’s definitely not a one pan dinner, and it takes longer than 30 minutes, but if you have the time they’re so worth it!

Ingredients:

Ingredients for the enchilada sauce:

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1/2 block (4 oz) cream cheese
  • 1/2 cup of sour cream
  • 4 oz can of diced green chilies
  • 1/2 cup of cilantro, chopped (optional)

Ingredients for enchilada filling:

  • 1 large sweet onion
  • 2 bell peppers
  • 1 can of black beans
  • 1 can of corn
  • 2 cups shredded rotisserie chicken
  • 1 cup of shredded monterey jack cheese
  • 1 cup of shredded pepper jack cheese
  • 2 tbsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 pack of soft taco sized tortillas (10 per pack)

Instructions for filling:

1. In a pan, heated to medium heat, add in about 2 tbsp of olive oil and put in your diced onion and peppers. Cook for 5-10 minutes until soft and tender

2. Shred 2 cups of rotisserie chicken and add to a large bowl

3. Take you bowl of rotisserie chicken and add in the cooked veggies, corn, black beans, tomatoes, most of the pepper jack and monterey jack cheese, spices, and cilantro. I use about 3/4 of the shredded cheese in the filling, and the rest of the cheese I sprinkle on top of the enchiladas before putting them into the oven.

4. Stir all of the ingredients until they’re well distributed. I try to fold them together, rather than stir them, so I don’t mush up the beans and veggies. Now set this mix aside.

Instructions for sauce:

1. Place a small sauce pan on medium heat. Melt the butter in the pan and add the flour in.
2. Heat the mixture, stirring constantly, while it bubbles and turns a light brow color (in case you don’t know, this mixture is called a roux and it thickens the sauce). I cook it until it’s a light tan color and starts to smell sort of nutty.
3. Once the roux is as cooked as I like it, I add in the cream cheese. You can add in the cream cheese after the chicken broth is in, but I prefer it now because it helps the cream cheese to melt completely and prevent lumps. It will clump up like it is in the picture, but don’t worry it will still turn out.
4. Once the cream cheese is melted and stirred in, add in the chicken broth. Pour it in a little at a time, in about 1/4-1/2 cup increments, stirring in between each addition. This also prevents lumps in the sauce. If you feel like your sauce is too thick for your taste, you can add in more chicken broth to thin it out. On the other hand, if you want a thick sauce, then add in less chicken broth.

Once all of the chicken broth is in, take the pan off the heat. Add in the can of green chilies and 1/2 cup of sour cream and the sauce is ready!

Putting it all together:

  1. Preheat the oven to 350 degrees Fahrenheit. Have your 9×13″ pan and place a little bit of the cheese sauce on the bottom, just enough to cover it with a thin layer.
  2. Take out a tortilla and place 2 scoops of filling in a line near the bottom of the tortilla. Roll the tortilla up around the filling and place it in the pan. As you fill all of the tortillas, place them in a line down the pan.
  3. Once all of the enchiladas are in the pan, cover them with the rest of the cheese sauce. Then sprinkle over the little bit of cheese we saved from the filling. Put these in the oven for 25-30 minutes, until the top is golden and the edges are bubbling.

4. Once the enchiladas are out of the oven, let them sit for about 15 minutes before serving. Letting the enchiladas cool for a few minutes allows the sauce to thicken a bit more. Straight out of the oven, the sauce is thin and if you try to take it out of the pan to plate it, it will fall apart.

5. I top my enchiladas with sour cream, salsa, and guacamole. They are so delicious!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *