Tuesday, March 12, 2013

Creamy, Cheesy Chicken Enchiladas

Last night I made an awesome dinner. It involved creamy, slightly spiced, velvety sauce. It involved chicken and lots of gooey cheese. It involved both of these combining for an explosion of flavor in your mouth. Need I say more or move on to how you can replicate my deliciousness?


15 soft taco shells
3 cups rotesserie chicken, shredded
2 cups Monterey Jack cheese, shredded
4.5 Tbsp. butter
4.5 Tbsp. flour
3 cups chicken broth
12 oz. sour cream
1 (4 oz) can diced green chillies


Preheat oven to 350 degrees.  Retrieve a 9x13 pan to put the enchiladas in.

Shred the chicken to desired consistency. 

Mix in 1 cup of the cheese until evenly mixed.

In a medium sauce pan, melt butter. Add flour and whisk until the consistency is smooth.

Add broth and whisk until smooth. Heat until mixture thickens and it bubbles.

Turn off heat. Stir in sour cream and chiles. It is important to not let it boil or the sour cream will curdle, undoing the deliciousness you are creating.

Now bathe the enchiladas in the mixture. Do not be shy. 

Top with remaining cheese and place in oven for 23 minutes . (May place in broiler for 3 minutes to brown cheese: Not personally tested or approved.)

Pull out and try not to burn your mouth while inhaling or undo months of dieting.


  1. this sounds amazing I think I will try it

  2. These were delicious! I could have eaten the whole pan myself but held myself back to just four! Definitely enjoyed the leftovers the next day though!!

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