Looking for an easy prep, weeknight meal? Look no further than Chicken Enchiladas.
I use the precooked, Perdue southwest chicken, which makes for simple prep work.
Using my Pamper Chef chopper to cut up the onion and pepper.
I cut the chicken down into bite size portions. I do use a manual grater for my cheese prep.
Do not buy the prep grated cheese, as it is loaded with chemical preservatives to prevent caking. Buy block cheese and get a little exercise grating it up…it really does not take that long.
There…your prep work is DONE.
This makes about 4 servings and takes 55 minutes to prep and cook.
Ingredients for Chicken Enchiladas
5 Tablespoons, no-salt butter, divided
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped cooked chicken
3 (4 oz.) cans diced green chilies, divided
3 cups (12 oz.) shredded Colby-jack cheese blend, divided
8 (8-inch) soft taco-size flour tortillas
2 Tablespoons all purpose flour
3/4 cup chicken broth
1/2 cup milk
Your favorite toppings: cilantro, chopped tomatoes, shredded lettuce, etc.
Directions: Chicken Enchiladas
Preheat your oven to 350º.
Melt 2 Tablespoons of the butter in a large skillet over medium heat. Once butter has melted, add the chopped onion and pepper, sautéing for 5 minutes until tender.
Prepare a large bowl with 1 can of the diced green chilies, the chopped chicken and 2 cups of the shredded cheese.
Add the warm onion mixture to the large bowl, mixing well.
Spoon a heaping 1/3 cupful of the chicken mixture onto ONE END of each tortilla, then roll it up.
Place enchilada, seam side down, in a lightly greased 13 x 9 baking dish.
After completing all tortillas, bake at 350º for 10 minutes.
While those are baking…
melt remaining 3 Tbsp. of butter in a heavy saucepan over low heat.
Once butter has melted, whisk in flour until completely dissolved and sauce is smooth.
Cook for an additional one minute.
Gradually whisk in chicken broth and milk.
Cook over medium heat. Whisk constantly for 3 – 4 minutes or until thickened.
Mixture will be bubbly.
Remove from heat and stir in remaining 2 cans of green chilies.
Remove enchiladas from oven. Pour sauce over enchiladas.
Sprinkle with remaining 1 cup of cheese.
Placed back in the oven, at 350º for 20-25 minutes, or until bubbly.
Serve with desired toppings.
Recipe is from Southern Living Magazine