Today’s recipe, Chicken Enchiladas with Cream Cheese these Chicken Enchiladas with Cream Cheese are arguably the tastiest and creamiest you’ve ever tried. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make French Toast
Chicken Enchiladas with Cream Cheese are ideal for using up leftover chicken, such as from a barbecue, for a delicious weeknight meal. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 cup sour cream
- 10 small soft flour tortillas (you can use corn but I like flour with chicken)
- 2 1/2 cups shredded, cooked chicken (we like to use roast chicken)
- 3 cups Monterey Jack cheese – grated
- 3 tablespoons of butter
- 4 oz diced green chiles (I like medium – they’re not spicy at all)
Directions
First, preheat the oven to 350 degrees, now mix the shredded chicken with 1 cup of cheese. Then we’ll fill the tortillas with this mixture, roll each one up and place them in a greased 9×13 pan.
Next, using a separate pan, melt the butter over a medium heat. Now add the flour and whisk for 1 minute, then gradually add the stock, continuing to whisk, and cook over high heat until the mixture thickens and bubbles. Then remove from the heat and carefully add the sour cream and peppers, making sure it doesn’t get too hot to prevent it from curdling.
Finally, pour the creamy mixture over the enchiladas and sprinkle the remaining cheese on top. Finish by baking in the oven for 20 – 23 minutes and then grilling for another 3 minutes to brown the cheese.
Your delicious enchiladas are ready
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