Recipe Background
If you like cheese, chicken, and Tex-Mex food, then you're certainly in the right place! Cheesy Chili Chicken Enchiladas bring you all of the above and then some. Imagine digging your fork into a soft tortilla that's topped with a creamy, cheesy sauce and filled with a tangy, little bit spicy, and juicy chicken concoction covered in that same yummy sauce! Sounds like something you'd like, huh?! Well, top it off with some fresh olives, juicy tomatoes, and a sprinkle of green onions and wowie zowie, you've got yourself a meal for the ages! Get ready to enjoy all of your favorite flavors in one dish brought to you by Cheesy Chili Chicken Enchiladas!
If you like cheese, chicken, and Tex-Mex food, then you're certainly in the right place! Cheesy Chili Chicken Enchiladas bring you all of the above and then some. Imagine digging your fork into a soft tortilla that's topped with a creamy, cheesy sauce and filled with a tangy, little bit spicy, and juicy chicken concoction covered in that same yummy sauce! Sounds like something you'd like, huh?! Well, top it off with some fresh olives, juicy tomatoes, and a sprinkle of green onions and wowie zowie, you've got yourself a meal for the ages! Get ready to enjoy all of your favorite flavors in one dish brought to you by Cheesy Chili Chicken Enchiladas!
Ingredients
For the enchiladas:
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground coriander
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1 tablespoon butter
- 1/4 cup onion chopped
- 2 cloves garlic minced
- 1 (4-ounce) can chopped green chiles
- 1 cup Monterey Jack cheese shredded, divided
- 1/2 cup sour cream
- 2 cups chicken cooked and chopped
- 4 (8-inch) tortillas
Optional toppings:
- tomatoes to taste, chopped
- ripe olives to taste, sliced
- green onions to taste, sliced
Directions
- Preheat the oven to 350 degrees F.
- Grease an 11x7-inch baking dish.
- In a bowl, mix the flour, the coriander, the pepper, and the chicken broth together until smooth.
- In a small saucepan over medium-high heat, melt the butter.
- Sauté the onion in the butter until it is tender, about 3 minutes.
- Add the garlic to the onion and cook until it is fragrant, about 1 minute.
- Stir the chiles and the flour mixture into the onions and bring it to a boil.
- Cook the veggie mixture, while stirring, until it has thickened, about 1-2 minutes.
- Transfer the saucepan from the heat.
- Stir 1/2 cup of the cheese and the sour cream into the veggie mixture until the cheese has melted.
- In a bowl, mix the cooked chicken with 3/4 cup of the sauce.
- Place 1/2 cup of the chicken mixture on each of the tortillas.
- Roll the tortillas up and place them seam-side down in the prepared baking dish.
- Top the enchiladas with the remaining sauce.
- Bake the enchiladas, uncovered, for 20 minutes.
- Sprinkle the enchiladas with the remaining cheese and bake, uncovered, until the cheese has melted, about 5-10 minutes.
- Serve the enchiladas with the tomatoes, the olives, and the green onions.
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