Chicken Enchiladas – just out of the oven
These past few days have been of dinner adventures and lot of firsts. This is the first time I had ever tried to make chicken enchiladas. What do you think?
This recipe is adapted from Food Family & Friends. See a printable version of my changes to this recipe at the end of the post.
Chicken Enchiladas – ready to assemble the enchiladas
3 Fill the center of each tortilla with a handful of chicken and a pinch of the shredded cheese.
Chicken Enchiladas – assembling the enchiladas
4- Roll and place in the bottom of a baking dish with the seam side down.
5- In a pot over medium heat melt the butter. Add flour and whisk into a thick paste.
6 – Add chicken broth, cream of chicken, sour cream, salt and pepper.
7- Whisk gently for about 5 minutes until warm and smooth.
Enchilada sauce
Chicken Enchiladas ready for the oven
9- Bake for 25 to 30 minutes and serve warm.
Chicken Enchiladas
1 lb chicken thighs cut in pies
1 small onion, chopped
4 cups shredded Mexican blend cheese, divided in half
3 tablespoons butter
3 tablespoons all-purpose flour
1 can chicken broth
1 can cream of chicken soup
1 cup sour cream
salt to taste
3 Fill the center of each tortilla with a handful of chicken and a pinch of the shredded cheese.
4- Roll and place in the bottom of a baking dish with the seam side down.
5- In a pot over medium heat melt the butter. Add flour and whisk into a thick paste.
6 – Add chicken broth, cream of chicken, sour cream, salt and pepper.
7- Whisk gently for about 5 minutes until warm and smooth.
9- Bake for 25 to 30 minutes and serve warm.
Enjoy, Bon Appétit, Buen Provecho! EdibleReflections.com
Edible Reflections 
Looks delicious!
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They were. Thank you! 🙂
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