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Cheesy Chicken Enchiladas Recipe

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This recipe for Cheesy Chicken Enchiladas, by , is from The Brough Family Cookbook Project, 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!

Contributor:  
Contributor:  
Jen Chapple

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons butter
5 tablespoons all purpose flour
2 15-ounce cans chicken broth
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 1/2 teaspoons cumin
1 teaspoon coriander
1 tablespoon chili powder
1/8 teaspoon black pepper
1/3 cup sour cream
kosher salt, to taste
4 ounces (1/2 block) cream cheese (low fat is fine)
1 7-oz can mild green chilis
14-16 ounces cooked, shredded chicken (about 3 1/2 cups)
4 cups shredded Monterey Jack or Pepper Jack cheese, divided
8-10 medium flour or corn tortillas

Directions:
Directions:
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with nonstick spray and set aside.

Melt butter in a large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it's not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue

Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream. Add salt to taste and set aside.

In a separate mixing bowl, soften cream cheese in microwave until it's easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.

Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).

Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Personal Notes:
Personal Notes:
https://ourbestbites.com/the-best-chicken-enchiladas/

 

 

 

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