Creamy Chicken Enchiladas

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These creamy chicken enchiladas are amazing! I started with a basic recipe a few months ago and have perfected it to "Wee Bear" status! It has lots of creamy sauce and it is soooo delicious! This will be the last enchilada recipe that you will ever try!  45 minutes start to finish.....you are going to love them!!



Creamy Chicken Enchiladas

1 lb of chicken, cut up into bite size pieces
1 medium yellow onion, diced
8 (uncooked preferred) tortillas, cooked briefly and drained on paper towles
2 c grated colby jack and cheddar or any combo of cheese you like
1/4 c. unsalted butter
1/4 c. all purpose flour
1 can of chicken broth(15 ounce)
1 c. sour cream
1 can of Rotel (found in Hispanic section of grocery)

Preheat oven to 400 F

Spray a 9 X 13 baking dish with cooking spray.

In a frying pan after briefly frying the uncooked tortilla's and setting aside, cook the chicken and onion together over medium to high heat. 

Divide cooked chicken evenly between the tortilla's. Top the chicken with approximately 3 tablespoons of the cheese.

Roll up the enchilada's, place into the baking dish.

Melt the butter in a saucepan, stir in the flour to make a roux. Stir and cook for a few minutes to cook the flour. Add the chicken broth slowly, stirring with a sauce whisk and bring to a boil.

Remove from heat and add the Rotel and sour cream. Pour over the enchilada's and top with remaining cheese.

At this point I refrigerated to bake in the evening for dinner, however, you can double wrap (with plastic wrap and foil) and freeze. 

Bake for 20-25 minutes until the cheese is melted and you see bubbles around the edges.