Friday, March 20, 2015

Easy and yummy chicken enchiladas


It isn't always easy coming up
with what to make for dinner.  
I tend to cook 6 days a week and have store bought pizza on Fridays.  

I love to cook but just like
writer's block for a writer...
I get cooker's block I guess 
you can call it.
To get ideas, I look at Pinterest
photos and see what reels
me in.  This time it was these
cheesy chicken enchiladas.
I have made a similar version,
but I think I liked these better
and they were really easy.


You will need:

6 burrito size tortillas
3 T butter
3 T flour
2 chicken broth cubes
2 cups water 
(or for above you can use 2 cups broth)
1 cup sour cream
rotisserie chicken shredded
2 T Taco Bell enchilada seasoning
2 1/4 cups shredded Monterey Jack cheese
2 1/4 cups Colby cheese
4 oz can diced green chilies
(Recently, I made this again and was out of chilies. I drained
a can of Rotel really well and added instead.  It was great!)

Preheat oven to 350 degrees.  Mix shredded chicken with 1 cup Monterey Jack cheese and 1 cup Colby cheese and the seasoning.  Spray a 9x13 casserole dish with cooking spray. Fill each tortilla with the chicken mixture, roll each and place in dish. Top with about 1/4 cup of each cheese.



Melt butter in a large skillet over medium heat. Add flour and stir for one minute then add broth and stir continuously until thickened and bubbly. Remove from heat and let sit for 3 minutes then add sour cream and chilies. Spread the mixture over the enchiladas and top with remaining cheeses. 



Bake for 25-30 minutes. You can broil the top to brown the cheeses if you would like. I serve these with salsa and light sour cream. You could also add lettuce and tomato to make them have a little bit of healthiness to them.



 Love what you eat and eat what you love! :)

  




1 comment:

  1. Sounds yummy Jill. You haven't posted any fashion in a while - would love to see some new pics :-)

    ReplyDelete