How to make enchiladas

The recipe:

This is a recipe that I’ve wanted to try forever.  It’s from one of my favorite blogs – Cassie Craves – and is listed as one of her most popular recipes.  And I can see why, because these are absolutely fabulous.  But I’ve found that some of the best recipes that have come out of my kitchen are from other food blogs!!  If you are an enchilada fan, this is one that you need to put on your menu right away!

Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.

Looking for more enchilada recipes?These Easy Enchiladas are just that – super easy! If you’re looking for a vegetarian option, try these Sweet Potato and Black Bean Enchiladas. Or try these Chicken, Black Bean and Zucchini Enchiladas with Creamy Green Chile Sauce for something a little different.

Or try these enchilada recipes from around the web: Ranch Chicken Enchiladas from The Recipe Critic, Skinny Enchiladas from Boys Ahoy, or these Honey Lime Chicken Enchiladas from The Girl Who Ate Everything.

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Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.

  • 8 8-inch flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 cups cooked, shredded chicken
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 14 oz chicken broth
  • 1 cup sour cream
  • 1 7-ounce can diced green chiles
  • cilantro for garnish, optional

Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.

Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute.  Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles.  Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.  Sprinkle with cilantro before serving, if desired.

adapted from Cassie Craves

Nutrition information provided as an estimate only. Various brands and products can change the counts.

  • Serving Size: 2 enchiladas
  • Calories: 835
  • Sugar: 0 g
  • Sodium: 1038 mg
  • Fat: 45 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 57 g
  • Fiber: 0 g
  • Protein: 47 g
  • Cholesterol: 157 mg

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How to make enchiladas in a skillet:

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Super quick and easy recipe for Skillet Enchiladas.  Perfect on the stove top or over a campfire.

  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Cook Time: 10 to 15 minutes
  • Total Time: 25 minutes

Since this recipe is made with leftovers, the ingredient amounts are up to you. Just squeeze as many enchiladas as you can into the pan. (I got 7 enchiladas into my 8-inch pan.)

  • Tortillas
  • refried beans
  • Pre-cooked chicken, shredded
  • cheese, grated
  • 1 can enchilada sauce
  • optional toppings: sour cream, green onions, guacamole, cilantro, etc
  1. Grease bottom of skillet.
  2. Spread refried beans on tortilla, add a couple spoonfuls of shredded chicken and cheese.  Roll up tortilla and place into skillet seam side down.
  3. Continue filling tortillas until the pan is full.
  4. Add as much enchilada sauce as you want and top with a generous amount of cheese.
  5. Heat on medium-low (or low heat area of the campfire) until the cheese is completely melted and enchiladas are heated all the way through.

Serve with your favorite toppings and enjoy!

  • Serving Size: 1 enchilada
  • Calories: 225

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How to Make Beef Enchiladas?

The first step is to brown your ground beef with the onions. A trick I recently discovered is to crumble up the beef using a potato masher. It works so much easier and better than a wooden spoon. I think I actually use the potato masher for cooking ground meats more than I do for mashing potatoes. Ha!

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Once the beef and onions are done, you can add in the garlic and then take the pan off the heat. To complete the filling, mix in a little of the enchilada sauce, black beans, green chilies, and seasonings.

Fill the tortillas and then place them in the bottom of a 9×13 inch pan with enchilada sauce in the bottom. Smother those babies with more enchilada sauce and then top it with loads of cheese.

Filling for ground Beef Enchiladas loaded with black beans, onions, and green chilies.

These Beef Enchiladas take just 20 minutes to bake in the oven and then you can top them with anything you like. I like to keep things simple but you can finish these easy beef enchiladas off with tomatoes, jalapenos, red onions, cilantro, avocados, sour cream, lettuce…there really are so many choices!

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