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Kelly's Kitchen RV & Home Cooking, Kitchen Tips, and Menu Planning

Cheesy Chicken Enchiladas

01.17.2015 · Posted in Chicken, Recipes
  • 6-8 corn tortillas (enchilada size)
  • 1 pre-cooked plain rotisserie chicken, shredded

    What you'll need

    What you’ll need

  • 1 cup sweet corn
  • 4 cups shredded Mexican blend cheese, divided in half
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1-1/4 cups chicken broth
  • 1 – 10oz can cream of chicken soup
  • 1 cup sour cream
  • 1 – 4oz can chopped green chiles
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.

    Smooth & creamy with great flavor!

    Smooth & creamy with great flavor!

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