Description
A super easy chicken enchilada recipe that my whole family devours. I poach the chicken in chicken broth, then use the broth in the sauce.
Ingredients
- Chicken Breasts
- Cheddar Cheese
- Sour Cream
- Corn Tortillas
- Onion
- Garlic Cloves
- Cooking Oil
- Chicken Broth
- Rotel Tomatoes & Chilies
- Cornstarch
Instructions
- Preheat oven to 350 degrees
- Prepare a 9 x 13 baking dish by spraying with non-stick coking spray
- Chop the cooked chicken into small bite-size pieces
- Combine chicken, cheese and sour cream until well blended
- Scoop about 1 / 4 cup chicken mixture into the center of each tortilla
- Roll the tortillas into a cigar-shape, enclosing the chicken filling
- Lay close together in the baking dish, seam side down
- Saute the minced onion and garlic in the oil over medium heat
- When the garlic is fragrant and the onion has softened add 2 cups chicken broth and bring to a boil
- Add the can of rotel, with all of the juice
- While the mixture returns to the boil combine the cornstarch with the remaining chicken broth, mix well then stir into rotel mixture
- Simmer for a couple of minutes to cook out the raw cornstarch and thicken the mixture
- Spoon the hot sauce over the rolled tortillas making sure to cover all of the tortillas
- Place the pan in the oven and bake for 20-25 minutes or until the sauce is bubbly and the tortillas are hot throughout
- Feel free to adjust the seasoning in the chicken mixture and / or the sauce to your taste
- I like to use the rotel tomatoes with cilantro and lime
- Sometimes i saute sliced, fresh jalapenos or serranos with the onion when making the sauce, etc
- Depends on my mood when i make it
- The cheese and sour cream usually make the filling salty enough for me, but i often add cayenne or chili powder and black pepper if i want a bit of bite
- Sometimes i use pepper-jack cheese for all or part of the cheese in the filling