Chicken Enchilada Recipe

Who doesn’t love a good mexican night? Our friend Holly lived with Cason and I several summers ago and the 3 of us really fostered our love for mexican food. We were on a cooking rotation and one of us would fix chicken tacos at least once a week. There’s potential we ate it twice a week. So, of course when we visited Holly in AZ she pulled out all the stops and fixed us chicken enchiladas for dinner. I was so impressed that I stole her recipe and decided to share it with the rest of y’all! If you’re craving mexican and need a simple dinner idea, this is the meal for you!

Easy Chicken Enchilada Recipe

:: 8 flour tortillas
:: 3 chicken breasts cooked and shredded
:: 3 tablespoons flour
:: 3 tablespoons butter
:: 2 cups chicken broth
:: 1 cup sour cream
:: 1 small can green chilis
:: 2 cups mexican blend cheese

Step 1 | I cooked my chicken in the crockpot all day (7-8 hours on low or 3-4 hours on high) with salsa so that it was seasoned good and shredded easily! If you’re short on time you can also boil the chicken for about 20-30 minutes and shred it.

Step 2 | Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick spray.

Step 3 | Mix together shredded chicken with 1 cup of the mexican cheese. Fill tortillas with the chicken and cheese mixture and roll. It helps if you place them in the pan seam-down so they don’t open up!

Step 4 | In a small sauce pan heat butter until melted. Add flour and whisk until blended, cook for 1 minute. Add chicken broth and whisk together until smooth. Allow the sauce to thicken then remove from heat. Stir in sour cream and chilies.

Step 5 | Pour mixture over enchiladas and top with remaining cheese. Bake for 25 minutes and then broil an additional 5 minutes to brown the cheese!

Serve it up with some guacamole and a marg (maybe find a Pandora salsa station) and you’ve got yourself a fun night!