This cheesy chicken enchilada recipe is packed with flavor. A fun dish any night of the week.
Cheesy Chicken Enchiladas
This cheesy chicken enchilada recipe is packed with flavor. A fun dish any night of the week.
Ingredients
Filling:
- 6 boneless skinless chicken breasts, cooked and shredded
- 1 small onion, diced into small pieces
- 2 small zucchini, diced into small pieces
- 1/2 cups sour cream
- 1/2 cup Mexican cheese blend, shredded
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest from 1 lime
- 8 flour tortillas (large size)
Sauce:
- 1 Tablespoon butter
- 1 Tablespoon all purpose flour
- 1 cups chicken broth
- 1 4oz. can green chiles
- 1 cup sour cream
- 1 14oz. jar or can Enchilada sauce
- 1/2 cup Mexican cheese blend, shredded
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 350F.
- Grease a 9x13-inch baking dish with a little olive oil.
- In a bowl, combine the shredded chicken, onion, zucchini, 1/2 cup of the sour cream, 1/2 cup of the shredded cheese,cumin, salt, pepper and zest from the lime. Stir to combine.
- One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.
Sauce:
- In a saucepan, melt the butter. Stir in the flour and cook one minute.
- Add broth and whisk in until smooth. Cook over medium heat until thick and bubbly.
- Add the chiles and 1/2 cup sour cream and enchilada sauce and heat for 3-4 minutes.
- Pour the sauce over the rolled enchiladas and top with the remaining cheese. Use a rubber spatula to wiggle the spaces between the enchiladas so the sauce can penetrate through if the enchiladas are tightly packed.
- Cover the pan with aluminum foil and place into the preheated oven.
- Bake for 20-25 minutes until heated through.
- Remove the foil for the last 5 minutes to lightly brown the top.
- Remove and place onto a cooling rack. Let cook 5 minutes then garnish with chopped cilantro and serve.
