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Sunday, May 4, 2014

Creamy Chicken Enchiladas

Cinco de Mayo is tomorrow. This chicken enchilada recipe is a recipe my mom made for us growing up. It's always been a favorite of ours and anyone we've shared it with. 

The original recipe calls for cream of chicken soup in the sauce.  But I've kind of outlawed it at our house - and make my own from scratch. The recipe is a lot faster to make with the cream of chicken soup, so I've included both versions of the sauce recipe. Pick your way of making it and either way they are both tasty!

I love that I can whip these together pretty fast.  If I don't have precooked chicken in my freezer or canned chicken, I will often throw a pound of chicken in my 1 quart crock pot with a 1/2 tablespoon of olive oil and 1/3 cup of water in the afternoon and cook it on low for 4 hours and it's ready just in time to bake these for dinner.  I also have froze these ready made and then thawed before baking, so it's a great freezer meal too.  (I love these kind of meals!)

I've posted a few pictures of the process of making these, it's really simple.  Enjoy some Enchiladas! 

FYI, we love these topped with fresh salsa.  Click here for my favorite quick and easy Restaurant Style Salsa

Recipe below pictures.  


Also, if you are in need of some meal ideas for cinco de mayo, check out our recipe index or these quick links to some other favorites. 

Main Dish
Fajita Seasoning

Creamy Chicken Enchiladas

Printable Version

8-12 flour tortillas

For the filling:
1 pound or 2 cups of cooked chicken
½ to 1 large can olives, sliced (use as many olives as you love)
3 green onions, sliced
2 tablespoons fresh cilantro, chopped (optional)
½ - 1 cup grated cheese (cheddar, pepper jack, monterey jack or colby)

Sauce (without cream of chicken soup):
2 tablespoons butter
3 tablespoons all-purpose flour
1 ¾ cup milk
1 tablespoon chicken base (or 3 chicken bouillon cubes)
Salt and pepper to taste
1 3-4 oz can green chiles
½ cup sour cream

Sauce (with cream of chicken soup):
1 small can cream of chicken soup
1 cup sour cream
1 3-4 oz can green chiles
¼ - ½ cup milk (to make as runny as you like)

More grated cheese for the top (about ½ cup)


Preheat oven to 350 degrees F.  And spray grease a 9x13 casserole size dish.

Start with the sauce.  You’ll want to smother a little sauce in the bottom of the pan to help them from sticking to the pan.  

Option 1: For the from scratch sauce:
Melt 2 tablespoons of butter in a medium size sauce pan. Add 3 tablespoons flour and mix, then add milk and whisk thoroughly to make sure the mixture is smooth. Add chicken base/bouillon salt and pepper, let mixture come to a simmer and simmer for 5-10 minutes til mixture is thick and smooth.  Remove from heat and add the green chile and sour cream.

Option 2: Sauce with cream of chicken soup:
Mix soup, sour cream, green chile and ¼ - ½ cup milk until mixture is smooth and has a thick, yet runny consistency.  

Mix the filling mixture together and fill tortillas with 2-3 tablespoons of the filling mixture and roll them up.  Place them in the greased and sauce covered pan.  Smother with the sauce and top with a little cheese.

Bake for 30 minute or until bubbly and slightly browned.  

Serve with salsa on top or any other desired toppings (guacamole, sour cream, green chile sauce.)

For a Freezer Meal: 
Follow instructions but use a disposable tin pan from the dollar store, cover with heavy duty foil and freeze.  Let thaw in fridge for 24 hours before baking as directed above.

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