Creamy Chicken Enchiladas Delight
Indulge in the rich, creamy flavors of these Chicken Enchiladas delightfully loaded with tender chicken breast, savory chilies, and a luscious sour cream sauce. Made without any canned cream soups, this recipe is not only simple to assemble but also perfect for those cozy family dinners or meal-prepping for the week ahead. With a gooey layer of melted cheese on top, these enchiladas are sure to please both the kids and adults. Enjoy a taste of home-cooked comfort with every bite!
N/A
Servings
400
Calories
10
Ingredients
Ingredients
chicken breast
1 lb (diced)
onion
1 medium (minced)
vegetable oil
1 tablespoon (for frying)
flour tortillas
8 (8 inch, softened)
monterey jack cheese or Mexican blend cheese
1 1/2 cups (grated, divided)
butter
1/4 cup (for sauce)
flour
1/4 cup (for roux)
chicken broth
1 (15 ounce) can (for sauce)
sour cream
1 cup (for sauce)
chopped green chilies
1 (4 ounce) can (or 2 fresh chili peppers, minced)
Instructions
1
In a large skillet, heat the vegetable oil over medium-high heat. Add the diced chicken breast and minced onion, stirring occasionally, and cook until the chicken is fully cooked through and the onions are translucent, approximately 5-7 minutes.
2
Remove the chicken mixture from the heat and set aside to cool slightly. Preheat your oven to 400°F (200°C).
3
Lay out the softened flour tortillas on a clean surface. Evenly distribute the cooked chicken mixture among the tortillas, adding 1 1/2 tablespoons of grated cheese to each tortilla.
4
Carefully roll each tortilla tightly and place them seam-side down into a lightly greased 9x13 inch baking dish.
5
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for about 1-2 minutes until it bubbles gently.
6
Gradually whisk in the chicken broth, stirring constantly until the mixture comes to a boil and thickens. Remove from heat and stir in the sour cream and chopped green chilies until fully combined.
7
Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 3/4 cup of cheese over the top.
8
For meal prep, you can cover and freeze the baking dish at this point. If baking immediately, place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and the sauce is bubbly at the edges. Remove from the oven and let cool slightly before serving.
Nutrition Information
22.5g
Fat
31.25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Enchiladas Delight?
It is a rich, comfort food dish featuring tender chicken, savory chilies, and a homemade sour cream sauce, made without any canned cream soups.
How many calories are in these enchiladas?
Each serving contains approximately 400 calories.
What are the primary ingredients?
The main ingredients are chicken breast, onion, flour tortillas, Monterey Jack cheese, butter, flour, chicken broth, sour cream, and green chilies.
Can I use this recipe for meal prep?
Yes, you can assemble the enchiladas and freeze the baking dish before baking to enjoy later.
How do I freeze the enchiladas?
Assemble the dish, cover it tightly, and place it in the freezer before the baking step.
What oven temperature is required?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does it take to bake?
The enchiladas take approximately 20 minutes to bake until the cheese is melted and sauce is bubbly.
What kind of cheese is best for this recipe?
Monterey Jack cheese or a Mexican blend cheese is recommended for the best results.
Does this recipe use canned cream of chicken soup?
No, the creamy sauce is made from scratch using a butter and flour roux, chicken broth, and sour cream.
How many tortillas are used in this recipe?
This recipe calls for 8 tortillas.
What size should the tortillas be?
The recipe specifies using 8-inch flour tortillas.
How do I make the creamy sauce?
Create a roux with butter and flour, whisk in chicken broth until thickened, then stir in sour cream and green chilies.
Can I substitute fresh chilies for canned ones?
Yes, you can use 2 fresh minced chili peppers instead of a 4-ounce can of green chilies.
How much fat is in one serving?
One serving contains 22.5 grams of fat.
What is the protein content?
Each serving provides 20 grams of protein.
How should the chicken be prepared?
The chicken breast should be diced and cooked in a skillet with minced onion until fully cooked through.
Can I use a different protein?
While chicken is specified, you could use turkey or shredded rotisserie chicken as a substitute.
Is this recipe suitable for children?
Yes, it is family-friendly and designed to please both kids and adults.
How do I prevent the tortillas from breaking?
Ensure the flour tortillas are softened before rolling to help them maintain their shape.
What is the purpose of the butter and flour mixture?
The butter and flour are cooked together to create a roux, which thickens the chicken broth into a sauce.
Can I use corn tortillas instead?
The recipe calls for flour tortillas, but you can use corn tortillas if you prefer that texture.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
Is there a substitute for sour cream?
Plain Greek yogurt can often be used as a substitute for sour cream in creamy sauces.
How much chicken broth is needed?
The recipe requires one 15-ounce can of chicken broth.
What if I don't have a 9x13 inch dish?
You should use a similarly sized oven-safe dish that has been lightly greased.
How much cheese goes inside each enchilada?
Add 1 and 1/2 tablespoons of grated cheese to each tortilla during assembly.
What is the carbohydrate count?
There are 31.25 grams of carbohydrates per serving.
Is this dish very spicy?
No, it uses mild green chilies, making it savory rather than overly hot.
How long should I cook the onion?
Cook the onion with the chicken for about 5 to 7 minutes until translucent.
Should the enchiladas be placed seam-side up or down?
They should be placed seam-side down in the baking dish to prevent them from unrolling.