Creamy Chicken Enchiladas
Author: LifeMadeDelicious.ca
Recipe type: Supper
Cuisine: Mexican
- 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.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/creamy-chicken-enchiladas/
3.4.3177