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Get ready to spice up your midweek night and end your hump day with a splash thanks to the always delicious Wednesday Chicken Enchiladas! These yummy Tex-Mex favorites are loaded with tender chicken, melty cheese, and a blend of spices that will tantalize your tastebuds and make them excited for the weekend ahead. This dish is easy to make and can be ready in no time for a hearty and satisfying meal, leaving you warmed through. Wednesday Chicken Enchiladas are so out of this world that you won't want to wait until next Wednesday to make them again... and good news, you don't have to!
Get ready to spice up your midweek night and end your hump day with a splash thanks to the always delicious Wednesday Chicken Enchiladas! These yummy Tex-Mex favorites are loaded with tender chicken, melty cheese, and a blend of spices that will tantalize your tastebuds and make them excited for the weekend ahead. This dish is easy to make and can be ready in no time for a hearty and satisfying meal, leaving you warmed through. Wednesday Chicken Enchiladas are so out of this world that you won't want to wait until next Wednesday to make them again... and good news, you don't have to!
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 small green pepper chopped
- 1 jalapeño pepper seeded and chopped
- 5 1/2 cups chicken cooked and cubed
- 1/4 cup butter cubed
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup sour cream
- 12 (8-inch) flour tortillas
- 1 1/2 cups Monterey Jack cheese shredded
- fresh cilantro leaves optional, to taste
- jalapeño optional, to taste, sliced
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- In a large skillet, heat the oil over medium heat.
- Add the onion, the green pepper, and the jalapeño to the oil and cook, while stirring, until they are tender, about 5-7 minutes.
- Stir the chicken into the veggie mixture then transfer the skillet away from the heat.
- In a small saucepan, melt the butter over medium-high heat.
- Stir the flour into the butter until it is smooth.
- Add the broth, the cumin, the garlic powder, the salt, and the pepper to the flour mixture and bring it to a boil.
- Cook and stir the sauce mixture until it is thickened and bubbly, about 1-2 minutes.
- Transfer the sauce mixture from the heat and stir in the sour cream.
- Stir 1 cup of the sauce into the chicken mixture.
- Spoon 1/2 cup of the chicken mixture down the center of each of the tortillas.
- Roll the tortillas up and place them, seam-side down, in the prepared baking dish.
- Pour the remaining sauce over the enchiladas, and then sprinkle them with the cheese.
- Bake the enchiladas, uncovered, until the sauce is bubbly and the filling is heated through, about 15-20 minutes.
- Garnish the enchiladas with the cilantro and the jalapeño slices.
- Serve.
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