Try This Easy Chicken Enchilada Recipe

Arguably, the best part of visiting your parents as a self-sufficient adult is being able to free yourself from many day-to-day responsibilities while you are there, such as cooking and cleaning. Last week I went home to visit my parents, and it is safe to say I took full advantage of this underrated adulting perk. Like a genie in a bottle, my wish was their command. One of my wishes last week was to have chicken enchiladas, a favorite childhood meal of mine, and just like Aladdin, my wish was granted. It had been a while since my mom had made this meal for me, and I had almost forgotten how much I loved it. Only this time, I was sure to get the recipe so I could make it for myself once I returned to the land of self-sufficiency.

In addition to being a quick and easy recipe to make, and not requiring an excessive amount of ingredients, there are often leftovers for another meal or two. Even though I have a strange opposition toward leftovers, I think in this case, the leftovers might just be better than when it’s fresh. Above all else, these simple chicken enchiladas are superbly delicious. The sour cream-to-cheese ratio achieves just the right amount of creaminess; my mouth is watering just writing about it. If you are looking for a quick and easy dinner recipe, then look no further. How the tables have turned! Your wish is now my command. 

Servings: 4 people | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Ingredients:

• 8 flour tortillas, soft taco size
• 2 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons flour 
• 2 cups chicken broth 
• 1 cup sour cream
• 1, 4 oz. can diced green chilies 

Instructions:

1. Preheat oven to 350℉. 
2. Coat a 9 x 13 pan with cooking spray. 
3. Mix shredded chicken and one cup of cheese. Roll up in tortillas and place in pan (seam side down).
4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for one minute. Add chicken broth and whisk until smooth. Allow sauce to thicken, then remove from heat and stir in sour cream and green chilies.
5. Pour sauce over enchiladas, and top with remaining cheese. 
6. Bake for 20-25 minutes, then broil for about 2-3 minutes to brown the cheese. 
7. Serve and enjoy! 

Notes:

*I like to top mine with salsa and sliced avocado for some extra flavor, but these are also great served with rice on the side as well. 

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