Cheesy Chicken Enchiladas

My mother bought me a little cookbook before I got married in hopes that I would learn how to cook on my own. She tried finding something that wasn’t too complicated so she decided to go with a cookbook called “Simple 1-2-3 Chicken” lol. And it really had most simplest recipes, but they were so tasty! One summer evening I was browsing through the cookbook and came across this cheesy chicken enchilada recipe. It looked so simple, I just had to try it. I didn’t have all of the ingredients at the time so I modified the recipe a little, and actually liked my modified version more. Although it was one of the first things I cooked for my husband, it still remains one of his favorite dishes to this day.

Ingredients:
2 tbsp olive oil
2 garlic cloves minced
1 cup onion, diced
1/4 cup flour
1 cup chicken broth
4 ounces cream cheese (room temp)
2 cup shredded cooked chicken
2 cups shredded mexican cheese blend
1 can (4oz) diced mild green chiles
6 flour tortillas

Directions:

1. Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.

2. Add flour and stir for about a minute, then pour in the chicken broth.

3. Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.

4. Scoop out a heaping 1/3 cup of the chicken mixture into a warmed tortilla and roll tightly.

5. Place each wrapped enchilada into a greased 13×9 baking dish. Sprinkle the rest of the shredded cheese on top and bake at 350 degrees for 15 min.

Cheesy Chicken Enchiladas

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Dina from simplyhomecooked.com

Serves: 6

Ingredients

• Ingredients:
• 2 tbsp olive oil
• 2 garlic cloves minced
• 1 cup onion, diced
• ¼ cup flour
• 1 cup chicken broth
• 4 ounces cream cheese (room temp)
• 2 cup shredded cooked chicken
• 2 cups shredded mexican cheese
• 1 can (4oz) diced mild green chiles
• 6 flour tortillas

Instructions

1. Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.
2. Add flour and stir for about a minute, then pour in the chicken broth.
3. Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.
4. Scoop out a heaping ⅓ cup of the chicken mixture into a warmed tortilla and roll tightly.
5. Place each wrapped enchilada into a greased 13x9 baking dish. Sprinkle the rest of the shredded cheese on top and bake at 350 degrees for 15 min.

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