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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Love, Laughter and Delicious Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Pkgs 6" Flour Tortillas
1 Rotisserie Chicken or 4 cooked Chicken Breasts, deboned and shredded
1/2 Bag of Frozen Corn or 3/4 can of Corn (I use mixed white and yellow)
Cilantro, chopped
4 C shredded Mexican Cheese Blend
6 Tbs Butter
6 Tbs Flour
32 oz box of Chicken Broth
1 C Sour Cream
1 (4 oz) can diced green chiles (optional)
Directions:
Directions:
1. Preheat oven to 350º. Grease a 9"x13" pan and an 8"x8" pan.

2. Mix chicken, corn, and 2 cups of cheese. Roll up in flour tortillas and place in pan, seam side down.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute on medium heat. Add broth and whisk till smooth. Heat over medium heat until thick and bubbly. (Only takes a few minutes)

4. Stir in sour cream and chiles (optional) till combined. Do NOT bring to a boil.

5. Pour sauce over enchiladas, and generously sprinkle with cilantro and top with remaining cheese.

6. Bake at 350º for 25 minutes or until warmed through. Place under broiler at the end to brown cheese, if needed.

 

 

 

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