Creamy Chicken Verde Enchiladas

Creamy Chicken Verde Enchiladas
Adapted from Joyful Mommas Kitchen

Chicken Filling

2 lbs. chicken breast

butter/EVOO

1/4 diced onion

salt, pepper, taco seasoning

White Sauce

3 T butter

3 T flour

2 c. chicken broth

1 c. sour cream/greek yogurt

1-4 oz. can diced green chilies

1 or 2 boiled and diced jalapenos

2-3 generous handfuls Monterrey Jack cheese

9-10 flour soft taco tortillas

1. Saute chicken breasts in butter/olive oil with onions.  Season with taco seasoning, salt, and pepper. When chicken is cooked through, shred it with forks or an electric mixer. Set aside until you assemble enchiladas.

2. Prepare enchilada sauce by first making a roux with 3 T butter and 3 T flour.  Melt butter over medium heat.  Add in flour.  Allow the butter and flour to cook for a couple of minutes to get rid of the real "flour-y" taste. Do not let roux burn--it should just get slightly golden and bubbly.  Whisk in chicken broth.  Allow the sauce to thicken a bit before adding in sour cream, diced green chilies, and jalapenos.  (For the jalapenos, I boil them whole until they are fork tender.  When I remove them from heat, I let them cool for a few minutes before seeding and dicing them. The added jalapeno makes these enchiladas much more flavorful.  For spicier enchiladas, I would dice with seeds still intact.)

3. Assemble the enchiladas in a 9x13 baking dish.  Fill tortillas with shredded chicken, shredded cheese, and a drizzle of sauce.  Roll tightly, placing seam-side down.  Pour remaining sauce on top of enchiladas.  Top with cheese.

4. Bake @ 350 for 25-30 minutes.  Broil on Hi for the last 2 minutes so cheese can get toasted and browned.  Serve with Tomato-Salsa Rice, a vegetable, maybe some corn, or perhaps avocado drenched in lime?  

5Star Enchiladas

Credit goes to Get Off Your Butt and Bake for this recipe.
Whenever I find a recipe with rave reviews, it makes me want to make it that much more!  When I found this one, people were saying great things about it:

Seriously these are the best enchiladas you can make at home and better than almost all of the enchiladas I've had at restaurants.  We devoured them. Thanks for the deliciousness!

I just made this last night and I have to say it was AMAZING!!!!!!!!!! Thank you for the recipe!!!!! 

Made these tonight for Cinco de Mayo and loved them! 

And so, in the mood for some mexican food, I made these unique enchiladas.
They were delicious!

Even better reheated the next day.

I hate when people serve starch with more starch, so I just paired this up with a fresh green salad with homemade dressing.  It was a very filling dinner and we definitely had leftovers!

I'd love to hear about how these turn out for you!

FiveStar Enchiladas

1 lb. lean gr. beef 

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

Preheat oven to 375.

Brown gr. beef.  Drain off & blot out extra grease.  Mix in kidney beans, corn, diced green chilies, and spices.  In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup.  Warm up slightly to help un-condense the soup.  Add about 1 cup of sauce mixture to gr. beef filling and stir.  

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan.  Start generously filling tortillas and rolling them up, seam down.  I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture.  Top with two generous handfuls of cheese, or more.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another couple minutes, until cheese is melted.  

For another great enchilada recipe, click HERE!

Creamy Chicken Verde Enchiladas