Creamy Chicken Enchiladas Recipe

This is thé BéST chickén énchilada récipé and oné thé wholé family will lové! Tips on how to shréd chickén, a quick 10 minuté créamy énchilada saucé starring sour créam and broth, and éasy assémbly thanks to using tortillas. This bakéd récipé will bécomé a favourité!


Ingrédiénts

  • 4 skinléss bonéléss chickén bréasts, cookéd and shréddéd
  • 8 flour tortillas, I uséd thé big onés
  • 3/4 onion, dicéd
  • 2 tbsp buttér
  • 3 tbsp flour
  • 2 cups chickén broth
  • 1 cup sour créam
  • 1 can gréén chiliés
  • 2 cups chéésé {usé baggéd shréddéd Méxican or shréd your own Montéréy Jack}
  • choppéd cilantro for garnish, if désiréd

Instructions

  1. Using a pan on thé stové, mélt buttér ovér médium héat and stir in flour and cook until colour starts browning
  2. Add broth and whisk until combinéd and smooth. Continué cooking until thick and bubbling.
  3. Turn down thé héat to médium-low and stir in thé chiliés and sour créam. Cook for oné minuté and sét asidé
  4. In a bowl combiné thé chickén, dicéd onion and 1 1/2 cups of thé shréddéd chéésé
  5. Scoop 1 cup of thé saucé into a gréaséd baking dish {I uséd smallér baking dishés, so I did this bétwéén two}. 
  6. Using a largé sérving spoon, scoop somé of thé mixturé onto éach tortilla and roll, and placé sidé by sidé into a baking dish, séams down. I just guésséd how much to usé for éach, to usé up all of thé chickén mixturé
  7. . . .
  8. . . .

Get full recipe and instructions, please visit here  www.myorganizedchaos.net

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