My kids grew up on Mexican food, like from the womb. When I was pregnant with both my kids, Mexican was not only around the corner from my house, but it was my favorite go to comfort food. Something about that amazing salsa, pico de gallo and amazing Mexican flavors just hit the spot. Mexican has been in our family heritage since my husband and I were dating…and its continued throughout our 14 years of marriage. Its our favorite go-to restaurant choice as well as a favorite at home! Pulled pork tacos, ground beef tacos and chicken enchiladas are some of our standard easy recipes for home.
Today I’m going to share with you my families favorite chicken enchilada recipe. My family loves this one because of the “white sauce”, I love it because its so darn easy to make, its a crowd pleaser and its delicious warmed up in the microwave the next day. It can also be frozen for a quick freezer meal (I’m trying to build up my freezer meal stash for the busy school nights coming soon!
Ingredients:
2.5 Lbs of boneless chicken
1 Can Rotel
1/2 diced Onion
2 TBSP Cumin
1 TBSP Johnny’s Seasoning Salt
3 TBSP Butter
3 TBSP Flour
1 Cup Chicken Stock ( Bone Broth)
1 Cup Sour Cream
1 14 oz can Green Enchilada sauce
10 Flour Tortillas
2.5 Cups Shredded Cheddar Cheese
Optional:
1 diced green pepper
1 small can olives
4 chopped green onions
What to Do:
Pre-heat oven to 425.
Add Chicken, diced onion, rotel, Cumin and Johnny’s to your crockpot. Cook on high for 4 hrs.
When the chicken is easily shredded, drain all the liquids and shred the chicken. Add Diced green peppers & olives if desired! I like to toss my cooked chicken in my kitchen aid mixer and just let it do the work for me! Call me lazy, but its quick and easy! 
In a saucepan on medium heat, add butter and allow to melt. Add flour and stir till butter and flour are combined, stir for 2 minutes on heat.
Wisk in 1 cup bone broth (chicken stock) slowly and keep stirring till combined. Add Sour Cream and Enchilada sauce and stir to combine. Allow to cook for 5 minutes while stirring.
Pour 3/4 cup of the white sauce into your 11×13 casserole dish to create a base for the echiladas.
Take 1 tortilla, add 3/4 cup chicken mixture & 1/2 cup cheddar to to tortilla. Roll up and place seam side down in your casserole dish. Continue with the rest of the tortillas and chicken mixture. Save 2 cups of cheese for the topping.
Pour white sauce over the tortillas evenly, make sure to get all the edges!
Cover enchiladas with cheddar cheese and chopped green onions.
Bake at 425 for 25 minutes or till cheese is melted and bubbly!
Prep time:
Cook time:
Total time:
Serves: 10
Serving size:
Calories:
Fat:
- 2.5 Lbs of boneless chicken
- 1 Can Rotel
- ½ diced Onion
- 2 TBSP Cumin
- 1 TBSP Johnny's Seasoning Salt
- 3 TBSP Butter
- 3 TBSP Flour
- 1 Cup Chicken Stock ( Bone Broth)
- 1 Cup Sour Cream
- 1 14 oz can Green Enchilada sauce
- 10 Flour Tortillas
- 4.5 Cups Shredded Cheddar Cheese
- Optional:
- 1 diced green pepper
- 1 small can olives
- 4 chopped green onions
- Pre-heat oven to 425.
- Add Chicken, diced onion, rotel, Cumin and Johnny's to your crockpot. Cook on high for 4 hrs.
- When the chicken is easily shredded, drain all the liquids and shred the chicken. Add Diced green peppers & olives if desired!
- In a saucepan on medium heat, add butter and allow to melt. Add flour and stir till butter and flour are combined, stir for 2 minutes on heat.
- Wisk in 1 cup bone broth (chicken stock) slowly and keep stirring till combined. Add Sour Cream and Enchilada sauce and stir to combine. Allow to cook for 5 minutes while stirring.
- Pour ¾ cup of the white sauce into your 11x13 casserole dish to create a base for the echiladas.
- Take 1 tortilla, add ¾ cup chicken mixture & ½ cup cheddar to to tortilla. Roll up and place seam side down in your casserole dish. Continue with the rest of the tortillas and chicken mixture. Save 2 cups of cheese for the topping.
- Pour white sauce over the torillas evenly, make sure to get all the edges!
- Cover enchiladas with cheddar cheese and chopped green onions.
- Bake at 425 for 25 minutes or till cheese is melted and bubbly!