Last night I made my first batch of enchiladas, ever. I try to make a Mexican dish at least once a week. Why? Because Jim and I both love Mexican food and there really aren’t many good Mexican restaurants in Korea, except Taco Bell.
I usually make: taco pie, crock pot chicken tacos, beef tacos, or turkey tacos. Jim never complains, but I figured I would think outside of the box and try something new.
Creamy Chicken Enchiladas
Prep time: 30 minutes
Cook time: 30 minutes
Serves 3-4 depending on if you make rice to go along with it or not
- 1 bag of large tortillas
- 6-7 chicken tenders (cooked, shredded)
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 bag of frozen corn (thawed)
- 1 bag of shredded Mexican cheese
- 5 oz (half of can) of reduced fat chicken broth
- 5 oz (half of can) of cream of chicken soup (98% fat-free)
- 1/2 cup of reduced fat sour cream
- 5 oz (half of can) diced tomatoes and green chiles
- salt and pepper to taste
- Preheat oven to 350 degrees F
- Cook chicken in pot of boiling water
- Shred chicken (after it cools) with two forks
- Place a hefty amount of chicken and as much corn and cheese, as you desire, into each tortilla
- Wrap up tortilla and place, seam side down, in a 9 X 13, lightly coated in cooking spray, baking dish (should make 5-6 enchiladas)
- Melt butter in a medium pot
- Whisk in flour until it turns into a thick paste, mine was chunky
- Add chicken broth, cream of chicken soup, sour cream, and tomatoes/chiles, salt, and pepper
- Heat on stove until everything is mixed together and smooth
- Pour creamy mixture over top of enchiladas
- Sprinkle as much cheese as you want on top of creamy mixture
- Bake for 25-30 minutes (or until creamy mixture starts to bubble)
I didn’t love this dish. I thought it was good, but not great. Jim liked it a lot, he is pretty easy-going and enjoys mostly everything I make. I think the chicken needed a little extra something. Jim suggested adding some of the creamy mixture inside of the tortillas, as well as, on top. I think I will try that next time.
Original recipe from Food Family & Finds
What’s your favorite Mexican recipe?