Chicken enchiladas – no “cream of” soups!

This is my go to meal
whenever I need to take a dinner to someone
or we are having people over for dinner
Everyone loves them
It makes alot
and can easily be doubled!


Plus my kids eat them
Which is always a plus!
You can put as much or as little cheese as you want
I don’t always put the tomatoes and green onions on it
but it makes it pretty
and adds some color 🙂
They are delicious
and many different ways fore you to customize them!

 

Ingredients:

 

  • 1lb of Chicken
  • Montreal Steak Seasoning or taco seasoning or your favorite chicken seasoning
  • Garlic – to your liking
  • 1 onion, chopped
  • Shredded cheese (how much depends on how much cheese you want!) or 1 block of cream cheese
  • 10-12 tortillas
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 can (14oz) chicken broth
  • 1 cup Sour Cream (reduced fat is what I use)
  • 1 cup salsa (I use pace picante)
  • Cheese for the top (as much as you desire
  • Tomato, diced (optional)
  • Green onion, sliced (optional)

 

Directions:

 

Cook your onion, garlic, and chicken together. Sprinkle the chicken with Montreal Steak Seasoning, or whatever seasoning you prefer. You could even use taco seasoning! Cook the chicken thoroughly. If you are using cream cheese, once cooked, add the cream cheese to the chicken and toss until thoroughly mixed into the chicken. If you are using regular shredded cheese, you will use it when building your enchiladas. Which cheese you want, entirely depends on your flavor preference!

 

For the sauce – melt the butter in a saucepan. Once melted, whisk in the flour and cook together for about a minute. Slowly add in the chicken broth. I add in a little broth, whisk it into the butter/flour and cook until combined. Then add in a little more broth, whisk and cook until combined, and so on until the entire can in incorporated. Once all the broth is incorporated into the butter/flour, whisk in the sour cream and salsa. The sauce in now ready!

 

Build your Enchiladas – Fill your tortillas with your chicken and cheese. If using regular shredded cheese (I often just do regular cheese!), add your chicken to the tortilla, and top the chicken with as much cheese as you desire! Fold in the ends of the tortilla and roll up. Place seam side down in a 13×9 pan. Continue until you run out of chicken – I usually get 10-11 Enchiladas.

 

Once you have rolled all the enchiladas, pour your sauce over the top. Sprinkle as much cheese as you desire over the top of the sauce. Add diced tomatoes and green onions to the top, if desired (I don’t often do it, but if I happen to have them laying around, I’ll toss them on top!)

 

Cover and Cook at 350 for 30-45 minutes or until heated through.

ENJOY!


Chicken enchiladas – no “cream of” soups!

Ingredients

  • 1lb of Chicken
  • Montreal Steak Seasoning or taco seasoning or your favorite chicken seasoning
  • Garlic - to your liking
  • 1 onion, chopped
  • Shredded cheese (how much depends on how much cheese you want!) or 1 block of cream cheese
  • 10-12 tortillas
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 can (14oz) chicken broth
  • 1 cup Sour Cream (reduced fat is what I use)
  • 1 cup salsa (I use pace picante)
  • Cheese for the top (as much as you desire
  • Tomato, diced (optional)
  • Green onion, sliced (optional)

Instructions

  1. Cook your onion, garlic, and chicken together.
  2. Sprinkle the chicken with Montreal Steak Seasoning, or whatever seasoning you prefer. You could even use taco seasoning!
  3. Cook the chicken thoroughly.
  4. If you are using cream cheese, once cooked, add the cream cheese to the chicken and toss until thoroughly mixed into the chicken.
  5. If you are using regular shredded cheese, you will use it when building your enchiladas. Which cheese you want, entirely depends on your flavor preference!
  6. For the sauce - melt the butter in a saucepan.
  7. Once melted, whisk in the flour and cook together for about a minute.
  8. Slowly add in the chicken broth.
  9. I add in a little broth, whisk it into the butter/flour and cook until combined.
  10. Then add in a little more broth, whisk and cook until combined, and so on until the entire can in incorporated.
  11. Once all the broth is incorporated into the butter/flour, whisk in the sour cream and salsa.
  12. Build your Enchiladas - Fill your tortillas with your chicken and cheese.
  13. If using regular shredded cheese, add your chicken to the tortilla, and top the chicken with as much cheese as you desire!
  14. Fold in the ends of the tortilla and roll up.
  15. Place seam side down in a 13x9 pan.
  16. Continue until you run out of chicken - I usually get 10-11 Enchiladas.
  17. Once you have rolled all the enchiladas, pour your sauce over the top.
  18. Sprinkle as much cheese as you desire over the top of the sauce.
  19. Add diced tomatoes and green onions to the top, if desired (I don't often do it, but if I happen to have them laying around, I'll toss them on top!)
  20. Cover and Cook at 350 for 30-45 minutes or until heated through.
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