This easy enchilada recipe has been a staple in our household for many years. It is not a true enchilada recipe as it uses flour tortillas instead of traditional corn tortillas, but it is easy to make, delicious to eat, and can be made ahead of time.
The Sunday Funday Bloggers are featuring Tortillas today......
Karen of Karen's Kitchen Stories is our host today. She invited us to share any recipe that uses tortillas, whether corn or flour, or a recipe for homemade tortillas.
Let's see what was brought to the table......
- Bacon and Egg Breakfast Quesadillas by Food Lust People Love
- Baked Vegetable Chimichanga by Mayuri's Jikoni
- Easy Enchiladas by A Day in the Life on the Farm
- Crock Pott Quesabirria by Amy's Cooking Adventures
- Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
- Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
- Shrimp Tacos with Coleslaw by Making Miracles
- Vegan Samosadillas by Snehas Recipe
I found this recipe, years ago, on the back of a package of flour tortillas. I no longer remember the brand, but they called them enchiladas, so that is what I have always called them, even though they are not made with corn tortillas.
I first shared this recipe on my blog on Cinco de Mayo, 2016. You can see the original post here. I was using a different recipe format at that time, which is no longer printable, so I have been updating some of my old recipes using a new recipe format that my readers can print.
Yield: 8 servings
Easy Enchiladas
This easy enchilada recipe has been a staple in our household for many years. It is not a true enchilada recipe as it uses flour tortillas instead of traditional corn tortillas, but it is easy to make, delicious to eat, and can be made ahead of time.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 small sweet onion, diced
- 1 T. olive oil
- 8 (8") flour tortillas, softened in the microwave
- 1 (8oz) pkg shredded Mexican blend cheese
- 1/4 c. butter
- 1/4 c. flour
- 1 c. milk
- 1/4 c. sour cream
- 1 c. chicken broth
- 1 (4 oz) can diced green chiles
Instructions
- Saute the chicken and onions in olive oil over medium-high heat until the onions are softened and the chicken is cooked through.
- Divide this mixture among the tortillas and place seam side down in a 9x13" baking pan that has been treated with cooking spray.
- In the same pan used to cook the chicken, melt the butter over medium heat, stir in the flour, and cook until browned and nutty-smelling.
- Whisk in the milk, sour cream, and chicken broth. Cook and stir until mixture comes to a boil and thickens. Stir in the chiles and half of the cheese.
- Pour over the enchiladas. Sprinkle with remaining cheese and bake in a preheated 350* oven until browned and bubbly, about 30 minutes.
Notes
I originally found this recipe on the back of a tortilla package. It can also be found in recipes.com
Nutrition Facts
Calories
288Fat (grams)
14 gSat. Fat (grams)
6 gCarbs (grams)
23 gFiber (grams)
2 gNet carbs
22 gSugar (grams)
5 gProtein (grams)
17 gSodium (milligrams)
515 mgCholesterol (grams)
60 mg
Property of A Day in the Life on the Farm
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