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Creamy Chicken Enchiladas


Creamy Chicken Enchiladas



One of my favorite Mexican dishes (other than chimichangas) is enchiladas. This is one of our favorite recipes –

the best choice! It’s not spicy and has a nice creamy sauce holding it together. A delicious weekend meal that you

can have on your table in no time!


* According to this recipe, you can prepare the chicken in two ways. You can fry chicken fillets in the oven. Drizzle

with olive oil, sprinkle with salt and pepper and bake for 35-45 minutes.

* Or you can cook the chicken until it is cooked through.

* Or you can use store-bought chicken.

*Depends on how long you will cook it and what kind of taste you expect from your chicken. Boiled and stewed


chicken gives you the best taste.



*Once the chicken is cooked, you will want to cut it into two pieces. Or, if you have a stand mixer, place the

chicken in a mixing bowl and mix with a spatula until finely chopped. 97 10 flour tortillas (taco size)

° 3 tablespoons oil ° 3 tablespoons flour


° 1/2 cup chicken broth

° 1 cup heavy cream

° 4 ounces cabbage, finely chopped (do not grow large) ° 1 water cup melted Monterey Jack cheese


Preheat oven to 350 degrees F. Coat a 9×12-inch baking pan with nonstick cooking spray.

In a medium bowl, combine 2 cups shredded cooked chicken, 1 cup shredded Monterey Jack cheese, salt,


pepper, and optional Adobo seasoning.

Spoon chicken mixture onto each of 10 tortillas.

Roll them all up and place them on the prepared plate.

Melt 3 tablespoons of butter in a medium-sized saucepan.

Add 3 tablespoons of flour and cook for 1 minute (do not let it burn).

Add 2 cups chicken broth and cook until smooth.

Add 1 glass of cream and 100 grams of powdered green pepper. Make sure the mixture does not boil.

Remove the sauce from the heat and pour it over the enchiladas.

Add 1 cup grated Monterey Jack cheese on top.


Boil for 20-25 minutes.

If you want, you can turn the grill to high heat and cook for a minute or two until the cheese turns brown and


Have fun!

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