This is one of my favorite comfort foods and, even better, it is an easy recipe to double and throw the extras in the freezer for a fully-prepped meal on a busy weekday. If I am only cooking for two people, I will split this recipe between two 8x8-inch baking dishes and bake one up and freeze the other. I have prepped this for the freezer a few different ways... You can make extra of just the filling and put it in a freezer bag, take it out and thaw, then fill the tortilla shells and proceed with the rest of the recipe. Or you can do all of the prep work, putting the extras in a baking dish, pouring the sauce over, even sprinkling the cheese on top, and then when you take it out of the freezer, all you have to do is thaw and throw it in the oven. No making a mess of the kitchen! Either way, this recipe makes for some mouth-watering enchiladas!! Creamy Chicken Enchiladas Servings: 6 to 8 Ingredients: 4 Tbsp butter 1 onion, chopped 2 garlic cloves, minced 4 Tbsp flour 1 tsp salt 1 tsp ground mustard 2 cups chicken broth 1 cup sour cream 10 tortillas 1 (4 oz) can diced green chilis 2 tsp cumin powder 4 cups cooked chicken, shredded or diced 2 cups cheddar cheese, shredded Directions: 1. Heat oven to 350 degrees. Spray a 9x13-inch baking dish (or two 8x8-inch dishes) non-stick spray. 2. In a large saucepan, melt butter over medium heat. Add onion and cook for five minutes. Add garlic and cook another two minutes. 3. Stir in flour, salt, and mustard. Stir constantly for 1 minute, using wire whisk. Add chicken broth and bring to a low boil, stirring constantly. Cook until sauce is thickened. Remove from heat and stir in sour cream. 4. In a large bowl, combine diced green chilis, cumin, chicken, and 1 cup of cheddar cheese. Add 1 cup of white sauce and mix until combined. 5. To prepare enchiladas: place chicken mixture in the center of each tortilla. Roll up and place in prepared baking dish. Repeat with each tortilla. 6. Pour remaining white sauce over top of enchiladas. Sprinkle with remaining 1 cup of shredded cheddar cheese. 7. Cover and bake for 30 minutes. Remove cover and bake an additional 10 to 15 minutes. 8. Serve enchiladas with cilantro, avocado, sour cream, and/or salsa, if desired.
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