One of my favourite parts of being on a vacation is trying new food. There are so many great restaurants out there! While we were in Las Vegas last week we ordered some delicious takeout from a Mexican restaurant called El Segundo Sol. It’s located in the Fashion Show Mall – be sure to stop by there if you’re in the area! Our meals were so good that I decided to try to recreate one of them at home. I often order enchiladas in restaurants but I had not yet attempted to make them at home. In all honesty, it seemed way too difficult!
I didn’t have a clue where to start when making a enchiladas so I started with a little bit of research on the General Mills Life Made Delicious site. I found a recipe for Chicken Enchiladas that sounded pretty close to what I ordered at the restaurant. It was surprisingly easy to make and everyone loved it! This goes on my “Must Make Again” recipe list for sure!
Creamy Chicken Enchiladas:
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 tsp finely chopped garlic
- 2 cups reduced-sodium chicken broth
- 3 tbsp all-purpose flour
- ⅛ tsp pepper
- ½ cup sour cream
- 2 cups shredded cooked chicken breast
- 1 cup shredded Mexican cheese blend
- 1 pkg (8 large) Old El Paso Smart Fiesta Tortillas
- ¾ cup chopped tomato
- ¼ cup sliced green onions
- 1 cup black beans, rinsed & drained
- Old El Paso Thick N' Chunky Salsa
- Heat oven to 350ºF. Spray 13x9-inch glass baking dish with nonstick cooking spray.
- In large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
- In medium bowl, stir broth, flour, pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly.
- Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat.
- Stir in sour cream until well blended.
- In another medium bowl, mix chicken, ½ cup of the cheese and ½ of the cream sauce.
- Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened.
- Spoon about ⅓ cup chicken mixture down centre of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover and sprinkle with remaining ½ cup cheese.
- Let stand 5 minutes before serving.
- Top with tomato, green onions and black beans. Serve with salsa & rice.
What Mexican meal have you ordered at a restaurant but haven’t tried to make at home?
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Disclosure: I receive special perks as a part of my affiliation with the Old El Paso Brand Ambassador program with Mom Central Canada. The opinions in this blog are my own.
8 thoughts on “Creamy Chicken Enchiladas”
Looks absolutely delicious, Cheryl!
Hi, my name is Lisa and I am an Enchilada addict. 😉 These looks GREAT!
I’m obsessed with all Mexican food… I just can’t pick between enchiladas, chips and salsa or gauc! This looks like an enchilada I would order! Thanks for linking up to Wake Up Wednesdays!! Recipe is pinned.
This sounds similar to the white chicken enchiladas my husband makes that I love. Thanks for sharing on the weekend re-Treat link party.
These look delicious! I went on a little enchilada kick last year, but haven’t made them in a while. I need to make a batch soon. These look like a worthy recipe to start off the next enchilada kick!
Cheryl, Your recipes always look so good! Pinning and tweeting to share! We appreciate you coming over and linking up with us for Brag About It!
Love the idea of a creamy enchilada sauce! My family is always down for a fiesta style dinner, and this is a perfect way to switch things up! Yum!