So, do you want to know something about me? Before I was married, I didn’t know how to cook worth a darn. {And I’m still not even that good.} I’m pretty sure I lived off of those frozen chimichangas from Wal-Mart and the Cup O’ Noodles made by Ramen. Those ones are still a favorite, but I can’t say that my stomach exactly agrees…
Anyway, in my opinion, enchiladas are pretty much one of those things that you learn to make when you first start cooking. They’re quick, they’re tasty, and most of all they’re easy. Well, in the last 2 and 1/2 years we’ve been married and I have tried my hand at cooking, I’ve never made enchiladas before. {And the years before definitely don’t count because I never cooked a thing.} Zachary has made some yummy Chipotle Chicken Enchiladas, but we all know he’s a better cook than me, so whatevs. What I’m trying to say here is: this is my first attempt at enchiladas and if you’re an enchilada noob like me, this is the first recipe you should try! I was blown away by how good they tasted and the cool thing is – there is no canned cream of chicken soup or enchilada sauce! It’s all from scratch which, take it from someone who knows, makes you feel like one high class homemaker! That’s all. Enough of my ranting. Go try these. You won’t regret it.
Adapted from food.com
Makes 8 yummy enchiladas
Ingredients:
- 1 Tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breast, diced {I found this to be about 2 medium sized breasts}
- 1/2 white onion, chopped
- Salt and pepper to taste
- 8 {8 in} flour tortillas
- 1 & 1/2 cups monterey cheddar cheese, divided
- 1/4 cup butter, salted
- 1/4 cup all-purpose flour
- 1 {14.5 oz.} can chicken broth
- 1 cup sour cream
- 1 {4.5 oz.} can chopped green chiles
Directions:
- Preheat oven to 400°F.
- In a large skillet, heat oil on medium-low heat. {How long do you heat it? Here’s a fun trick – Use a wooden spoon and dip the handle in the oil periodically. As soon as bubbles begin to form around it, that’s when you know it’s hot enough.}
- Add the chicken, onion, salt, and pepper and cover, stirring occasionally; cook until chicken is no longer pink inside.
- Distribute the chicken evenly between the 8 tortillas and top each one off with 1 & 1/2 Tbsp. of cheese.
- Roll tightly and place, seam side down, in a greased 9×13 inch baking dish.
- Meanwhile, melt butter in a medium saucepan.
- Add flour and stir until mixture begins to bubble.
- Add chicken broth slowly and bring to a boil.
- Remove from heat and add sour cream and chiles.
- Pour your sauce evenly over the enchiladas and top with remaining 3/4 cup cheese. {Or more…no judgements here.}
- Bake uncovered for 17-20 minutes.
- Use any additional toppings you might like – sour cream, green onions, etc.
There’s nothing better than a good hearty meal that doesn’t stress you out or take hours to make. Enjoy!
-Sarah
Linking up here.
I am going to have to give these a try.
I am going to have to give these a try.
Yum!
I would love for you to share this and link up to my TGIF Link Party! The party is opens Thursday evening and closes at midnight on Wednesday night. Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html
Hugs, Cathy
You have no idea how much I love enchiladas! YUM!
Amazing! I could have this for dinner every night of the week!
These look totally manageable and totally delicious. I can’t wait to make them. I couldn’t cook at all when I got married the first time. Thank god for Food Network.
Yum! Enchiladas are one of my favorites, and these look amazing!
holy cow…YUMMO – pinned and making for taco Tuesday
Beautiful photo; these look delicious Sarah! 🙂
Enchiladas are the bomb and these look perfecto! Yummy!
I am always looking for a good chicken enchilada recipe.
Very easy and tasty dish, Two times I have tried especially chicken with cream really amazing taste also look is delicious, thanks for sharing.