Chicken Enchiladas

Last night I made B. Chicken Enchiladas. He loved them.

He works nights (3pm-4am), so I usually cook dinner in the evening and he eats some when he gets home and then takes the rest for “lunch” the next day. This guy loves Mexican food. I don’t like spicy food so much, but I did taste these last night and they were very good.

This recipe is loosely based on a recipe I found for “White Chicken Enchiladas” from The Pioneer Woman Ree Drummond.

Ingredients (for an 8×8 inch baking dish):

  • 1 1/4 c. shredded chicken (I used thigh meat because it was cheaper and I think it gives great flavor)
  • 1 c. chicken broth (split in half)
  • 6 corn tortillas
  • 2-3 cans green chilis (depending on your preference)
  • 1/2 of a jalapeno, diced (can use canned)
  • 1/4 c. milk
  • 1 tbsp. butter
  • 2 c. cheese
  • 1 tsp. pepper, dash of salt


*Note, I kind of just threw the sauce/chicken/chile mixture together, stuffed and rolled the torillas, and poured the rest on top, topped with cheese. But here is an attempt of a description at that.*

  • To shred the chicken, place thighs (boneless, skinless) or breasts in a seperate baking dish and bake at 350* until done. Take out, let cool, and shred with two forks.
  • Pre-heat oven to 350*
  • Loosely coat a skillet in oil, saute the jalapeno on medium-high heat to start the cooking process. Add 1/2 c. chicken broth, let it heat up. Add shredded chicken, 3/4 amount of green chilis (save some for topping), and milk. Stir.
  • Let mixture bubble and get hot. Add sour cream and remaining 1/2 c. chicken broth and stir completely. Continue to cook until bubbling. Add 1 c. cheese and stir to melt.
  • Fill each tortilla with chicken/sauce/chili mixture, roll, and place seam-side down in baking dish. Cover tortillas with remaining sauce mixture. Top with the remaining cheese and green chilis.
  • Bake in a 350* oven for 20-25 minutes until done.

The finished product


One thought on “Chicken Enchiladas

  1. I loved when my Mum made enchiladas growing up… nothing spicy in them though, haha. I still complain about the “heat” in mild salsa! Yours look delicious!!

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