Go Back

chicken enchiladas

This delicious chicken enchiladas recipe is easy to make and perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon olive oil
  • 0.25 cup minced white onion
  • 2 cloves garlic
  • 4.5 oz chopped green chiles
  • 15.5 oz Navy beans (or Cannellini beans)
  • 8 oz cooked shredded chicken breast
  • 0.25 cup water
  • 1 chicken bullion 1
  • 1 teaspoon ground cumin
  • 1 teaspoon butter
  • 0.5 cup chopped white onion
  • 2 tablespoons flour
  • 1 cup reduced sodium chicken broth
  • 7 oz chopped green chile
  • 2 jalapeños chopped (jarred)
  • to taste kosher salt
  • 0.5 cup light sour cream
  • 0.75 cup reduced fat Mexican cheese
  • 8 inch flour tortillas
  • chopped fresh cilantro or scallions (or both!)

Method
 

Preparation Steps
  1. Preheat oven to 375°F.
  2. In a medium pan, heat olive oil on low. Add onions, garlic, and sauté until soft, about 2-3 minutes.
  3. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low for 15 minutes.
  4. Remove cover, add chicken, and cook an additional 5 minutes or until thickened. Set aside.
  5. For the Sauce: In a large pan, melt butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
  6. Add flour, cook for 1 minute while stirring. Slowly whisk in chicken broth until smooth.
  7. Cook until sauce thickens, about 4-5 minutes. Add chopped green chiles, jalapeños, and salt to taste.
  8. Remove from heat, stir in sour cream.
  9. Spread 1/4 cup of enchilada sauce in a baking dish. Fill each tortilla with 1/3 cup of filling.
  10. Roll tortillas seam side down, place in dish, then pour remaining sauce over and top with cheese.
  11. Bake at 375°F for 20-30 minutes until hot and bubbly. Garnish with cilantro or scallions.

Notes

Serve hot with a side of rice or beans.