Creamy cheesy heaven and my favorite meal growing up (made even more mouthwatering with spinach and mushrooms)!
You can fill these with chicken, roll ‘em up and top with the sauce and cheese or bake as a Mexi-style lasagna. I’ve never not (yes, a double negative) gone back for seconds!
Heat olive oil in a small pan over medium heat. Add mushrooms and saute them until tender. Then remove from heat and set aside.
In a large skillet over medium heat, melt butter and then blend in flour. Whisk in the chicken broth and onion powder. Cook until the sauce thickens. Stir in the sour cream. Then add the chicken, green chilies, mushrooms and spinach. Cook until the mixture is steaming something lovely.
Time to assemble!
If you’re making these as true (rolled) enchiladas, it’s best to warm each corn tortilla in some oil on the stove before filling with chicken and cheese so they don’t crack. You’ll probably also end up using more than 1 cup of cheese in order to fill them and top your casserole before baking.
Add enough of the chicken sauce to coat the bottom of a 9 x 13 pan. Then place a layer of tortillas on top of the sauce. I find that cutting them in half makes this easier. Be sure to overlap them slightly. Sprinkle with half of the cheese. Then add another layer of sauce and one more tortilla layer. Then top with the rest of the cheese.
Refrigerate if you’d like to eat it later. Bake at 350ºF for 30-40 minutes until bubbling and beautiful. I like to broil for the last 3 minutes so the top forms a yummy crust.
Feast.
Nutrition per serving: 220 calories, 26g carbs, 9g fat, 15 protein
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Really good recipe, very god flavor. I can’t believe how much you can make from 2 shredded chicken breasts! This made 10 enchiladas, and it’s a very filling meal. Great to stretch the budget or feed a crowd.
Thank you
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Lucca Rossi on 4.30.2014
Only comment is you should use 3 tablespoons of butter for the 3 tablespoons of flour to make the roux, not 1 and 3, all you will get is lumps, not a smooth roux to thicken the stock.
Also, I used 1 10 oz. box of frozen spinach, it was plenty – probably close to 1 cup, didn’t measure it.