We had some leftover chicken from the other night and I was dying to try a new recipe to use it in. I came across a few chicken enchilada recipes on Pinterest and used a recipe from Joyful Momma’s Kitchen as a base. The outcome was delicious and I have to share it. This recipe makes 4 servings.
4 Soft Taco Shells
1 cup Shredded Chicken (cooked)
2 cups Shredded “Mexican Style” Cheese (has mixtures of Monterrey Jack, Cheddar and Queso Type)
3 tbsp Flour
3 tbsp Butter
1 can (14 oz) Chicken Broth
1 cup Sour Cream
2 tbsp Cremory (Coffee Creamer)
1/4 tsp Garlic Pepper
1/2 can (2 oz) diced Green Chiles
Mix the chicken and 3/4 cup of cheese in a bowl.
Place about 1/2 cup of the chicken/cheese mixture onto a tortilla.
Roll the tortilla. Do not make it too tight, but it shouldn’t be too loose either. Repeat this step with the 3 other tortillas.
Place the rolled tortillas into a greased 8×8 pan. Preheat the oven for 350 degrees.
Mix the sour cream, green chiles and garlic pepper in a separate bowl (or use the measuring cup). Set this to the side.
In a medium sauce pan, melt the butter then add flour and stir. Cook for 1 minute on low/medium heat. Slowly add the broth and Cremora. Whisk until it is smooth. Heat over medium heat for about 5 minutes, continuously stirring. Once the sauce is thick and starting to bubble add the sour cream mix.
Cook for 2-3 minutes on low/medium heat. The sauce will thicken up a bit. Do not let it boil.
Pour the sauce onto the tortillas.
Add the rest of the cheese on top (1 1/4 cups). Place the enchiladas into the oven and bake for 22 minutes. Turn the oven to broil for 2 minutes. Broiling makes the cheese crisp and brown on top.
Let the enchiladas cool for at least 5 minutes before serving.
I really like how cheesy these turn out to be. Serve with refried beans and/or spanish rice. This is an excellent recipe for leftover chicken. I put the other half of the can of green chiles into a baggie and froze it for use the next time I make this recipe.
