About
If you like cheese, chicken, and Tex-Mex food, then you're certainly in the right place! Cheesy Chili Chicken Enchiladas bring you all of the above and then some. Imagine digging your fork into a soft tortilla that's topped with a creamy, cheesy sauce and filled with a tangy, little bit spicy, and juicy chicken concoction covered in that same yummy sauce! Sounds like something you'd like, huh?! Well, top it off with some fresh olives, juicy tomatoes, and a sprinkle of green onions and wowie zowie, you've got yourself a meal for the ages! Get ready to enjoy all of your favorite flavors in one dish brought to you by Cheesy Chili Chicken Enchiladas!
Ingredients
- For the enchiladas:
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground coriander
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1 tablespoon butter
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can chopped green chiles
- 1 cup Monterey Jack cheese, shredded, divided
- 1/2 cup sour cream
- 2 cups chicken, cooked and chopped
- 4 (8-inch) tortillas
- Optional toppings:
- tomatoes, to taste, chopped
- ripe olives, to taste, sliced
- green onions, to taste, sliced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease an 11x7-inch baking dish.
Step 3 -In a bowl, mix the flour, the coriander, the pepper, and the chicken broth together until smooth.
Step 4 -In a small saucepan over medium-high heat, melt the butter.
Step 5 -Sauté the onion in the butter until it is tender, about 3 minutes.
Step 6 -Add the garlic to the onion and cook until it is fragrant, about 1 minute.
Step 7 -Stir the chiles and the flour mixture into the onions and bring it to a boil.
Step 8 -Cook the veggie mixture, while stirring, until it has thickened, about 1-2 minutes.
Step 9 -Transfer the saucepan from the heat.
Step 10 -Stir 1/2 cup of the cheese and the sour cream into the veggie mixture until the cheese has melted.
Step 11 -In a bowl, mix the cooked chicken with 3/4 cup of the sauce.
Step 12 -Place 1/2 cup of the chicken mixture on each of the tortillas.
Step 13 -Roll the tortillas up and place them seam-side down in the prepared baking dish.
Step 14 -Top the enchiladas with the remaining sauce.
Step 15 -Bake the enchiladas, uncovered, for 20 minutes.
Step 16 -Sprinkle the enchiladas with the remaining cheese and bake, uncovered, until the cheese has melted, about 5-10 minutes.
Step 17 -Serve the enchiladas with the tomatoes, the olives, and the green onions.
