How to make it

  • Bake chicken breast , cool , and shred
  • Sautè garlic, onion, green pepper in EVVO or AO and butter until slightly tender.
  • Stir in flour and cook for about 1-2 minutes.
  • Add chicken broth, mix until smooth and cook until thickened.
  • Add chilies and salt.
  • Add 1 1/2 cups cheese and stir until smooth.
  • Reduce heat
  • Add sour cream and stir until smooth.
  • If tortillas are not pliable, slightly warm.
  • Place a large scoop of chicken, cheese, and sauce in the center of each tortilla. Roll up and place seam side down in a oiled large baking dish, I use a 8 x 8 casserole dish which takes 5 well stuffed tortillas perfectly . Though the recipe would probably do 8 if you had to push it. But they also heat up better later if they are fatter.
  • Pour remaining sauce over all the rolled up tortillas and sprinkle remaining cheese on top. Add a few shakes of paprika. Bake , covered about 25-30 minutes, Uncover and broil for 2 minutes just to add a nice brown tint to the enchiladas.
  • Garnish with salsa verde and cilantro.
  • Grab a Cerveza and enjoy!

Reviews & Comments 2

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    " It was excellent "
    sparow64 ate it and said...
    love it! thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    mmmm good! love it.
    Was this review helpful? Yes Flag

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