Cheesy Chicken Enchiladas

When I stopped working and decided to become a stay at home mom, I found myself feeling less important. I made a commitment that even if I was not making money for my family, I was going to become the best I could at the job I had. Now, that does not mean I’ve picked up sewing and crocheting. But it does mean that I have tried to improve on my everyday tasks. One of those being cooking.

I started moving away from canned soups, cream of this or that, and boxed meals. I replaced them with fresh ingredients, real spices, and home made love. To help me learn a few basics I picked up Our Best Bites cookbook. They gave me basic tips and tricks to make healthy, yummy meals! Not to mention, every one of their recipes is absolutely delicious! This recipe is a family favorite, however I have altered a few parts of it to make it less spicy, and more child friendly. Enjoy!

First sauce:
4 Tbs. butter
5 Tbs. flour
2 (15 ounce) cans of chicken broth
1 1/2 tsp. garlic powder
1 tsp onion powder
1 1/2 tsp cumin
1 tsp coriander
1 Tbs. chili powder
1/8 tsp pepper

Second sauce:
1/3 C. sour cream
4 ounces cream cheese
1 (7 ounce) can diced green chilis
1/2 cup of corn
3 1/2 C. cooked shredded chicken
4 C. shredded Monterey Jack cheese

8-10 tortillas

Preheat oven to 350. Spray a large cooking pan with non-stick spray. Melt butter in a large skillet over medium heat. When butter is melted and barely bubbling, add flour and stir. Continuously stir for 2-3 minutes until golden brown. Slowly add chicken broth and whisk together. Add garlic powder, onion powder, cumin, coriander, chili powder and pepper.  Bring to a simmer and stir until thickened. (about 4 minutes). Remove from heat and stir in sour cream.

Using a separate bowl, add softened cream cheese, chilis, and 1/2 of the previous sauce. Stir well then add chicken and 2 cups of cheese.

Pour 1 cup of Sour cream sauce (first sauce made) on the bottom of pan. Then place 1/2 cup of the cream cheese mixture on a tortilla, and roll up.  Continue this until your tray is full. Lastly, pour the remaining sauce on top of Enchiladas. Bake 25-35 minutes.

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One Response to Cheesy Chicken Enchiladas

  1. Kathleen November 1, 2013 at 10:54 pm #

    This looks so good. I think I will try it out. I love enchiladas.

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