Creamy Chicken Enchiladas
This is a quick and easy dish to fix for those busy weeknights, or this can be prepared ahead for the freezer and then cooked later. The ingredients are simple, easy to store, and most likely will be things you already have on hand. Let’s begin!
You will need:
- 3 cooked chicken breasts, shredded (alternatively, you can use leftover rotisserie chicken, or canned chicken with equally great results)
- 4 T. flour
- 4 T. butter
- 3 cups shredded cheese, divided. Use what you have on hand, cheddar, colby, mozzarella all make this tasty
- 3 cups milk, divided
- 2 cups sour cream (1 pint sized container)
- 1 package (10 burrito sized) tortillas (storebought, or 10 homemade)
- salt and pepper to taste
- 9×13 baking dish
- foil, if making ahead and freezing
If you are using raw chicken breasts, begin by cutting them up into small bite sized pieces and cook them on a stove top in a bit of oil until cooked through. Then, place your chicken in a large mixing bowl.
On the stovetop, melt the butter and flour over medium high heat. Stir with a wire whisk until nice and browned, forming the roux.
Slowly stir in 2 cups of the milk and whisk continuously until thick, about 5 minutes. You want it to be “gravy” consistency. If it’s too thick, add 1/4 cup more of milk. If it’s too thin, continue to cook a few minutes longer. Remove from heat.
Add the white sauce to the chicken in the bowl with 1 cup sour cream and 2 cups of the shredded cheese. Mix together well.
Lay out a single tortilla and place approximately 1/2 cup of mixture in the middle. You will want to do this in the baking dish to make it easier to roll.
Roll up like a cigar. Continue until all the tortillas are filled, rolled, and in the baking dish tight.
You will have about 1 cup of the mixture left. To this, add the remaining cup of milk and 1/2 cup of the sour cream. Mix together and pour over the tortilla rolls.
At this point, you can wrap the dish tightly with aluminum foil, and freeze for up to 3 months. To use, thaw in fridge overnight and proceed with baking step.
If you are making this right away, cover the dish with the remaining cheese, and bake in a 350 preheated oven for 30 minutes, until cheese is golden brown and bubbly.
To serve, add shredded lettuce, tomatoes, salsa, and sour cream.