• thepolishedpineapple

The best Chicken & Cheese Creamy Enchiladas

Updated: Jan 31

Happy 2022! Hope everyone had a wonderful holiday and the new year is off to a great start. We always love trying new recipes, but we also love the tried and true classics. I made my favorite enchiladas last night and had so many requests to share the recipe. This is an old Junior League favorite with some modifications. It's a delicious and easy weeknight dinner & always a crowd favorite.

xo,

Ashley & Natalie



Ingredients

  • 4 chicken breasts

  • 3 tablespoons olive oil

  • 1 cup chopped onion

  • 1 can chopped green chiles, drained

  • 10 flour tortillas

  • 3 cups of your favorite shredded cheese (we use Cheddar & Monterey Jack)

  • 1/4 cup butter

  • 2 cups chicken broth

  • 1 cup sour cream

  • 1 tablespoon chopped garlic

  • salt/pepper to taste

  • 1/4 cup flour

  • Goya Adobo seasoning


Directions

Rinse chicken & dry. Cut & dice into small pieces. Cut and dice onion. Sauté the chicken & onion in olive oil until brown. Add in the garlic, salt, pepper & Adobe seasoning to taste. Combine the chicken, cheese and onion into a bowl and mix well. Spoon the mixture into the center of each tortilla and role tightly. Make sure the enchilada is seam side down in a 9x13 inch baking dish. Heat butter in a sauce pan until melted. Stir in the flour until mixed well & blended. Stir in chicken broth and mix well. Cook until thickened, stirring often. Stir in the sour cream and drained chiles. Spoon sauce over the enchiladas. Top with cheese. Bake at 350 degrees for 20-25 minutes or until browned. Enjoy!

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