You have probably seen a version of this recipe for Chicken Enchiladas floating around on Pinterest, or the internet over the past several years. I have even made that version. However, that recipe always left me feeling like it just did not have enough flavor. So, I wondered what I could do to it to amp up the flavor and yet still make it easy to prepare.
For ease, and to cut down on prep time, grab a few of your favorite rotisserie chickens. As an alternative, you can definitely prepare your own chicken. I have done this in the past. The recipe turns out just as good. However, using a ready prepared rotisserie chicken is not only a time saver, but also saves on cost!
Click here to check out a short video I created on TikTok making these fabulous Chicken Enchiladas. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account. In this video, I changed up the original recipe just a touch and added Mexican rice to the inside of the enchilada. See link below for recipe.
HOW TO PREPARE CHICKEN ENCHILADAS
Start by shredding your rotisserie chicken with two forks. I only use the breast meat and a just a little bit of the thigh meat.
In a small bowl, combine all of the ingredients for the spice blend. Mix well. In a larger bowl, add the shredded chicken and a few tablespoons of the spice mixture. You will probably not use it all. If stored properly, the spice mixture can last in your pantry for about three months.
Add about one-half of the package of both the Monterey Jack and Mexican blend cheeses to the chicken and mix well.
Heat oven to 350 degrees. Line a baking dish, or oven-safe pan with non-stick cooking spray. Take one of the flour tortillas and place a generous handful onto the middle of the tortilla. Roll once lengthwise, tuck in the sides and then roll to close. Place with the seam facing down into the prepared pan (dish). Finish filling and rolling the tortillas until the chicken mixture is used up. My recipe made seven generously filled tortillas.
HOW TO PREPARE THE SOUR CREAM SAUCE
Melt the butter in a separate pan over medium to medium-high heat. Whisk in the flour and allow to cook as you are whisking for about three to four minutes. Or, until you “cook” off the raw flour taste. Do NOT brown or burn. Whisk continuously! Whisk in the chicken stock a cup at a time. Allow the sauce to simmer on medium-high heat until the mixture bubbles and thickens. Whisk often! If you think the mixture is too thick, add a touch more chicken stock. Again, you may or may not, use it all. You are looking for a gravy-like consistency. The sauce will thin out just a touch with the addition of the jalapeños and sour cream.
Remove pan from heat. Allow to sit for just about a minute, or so. Whisk in the sour cream. Add in the jarred diced jalapeños . Add more or less, depending upon your desired heat level. Be sure to add a touch of the brine. The brine adds another level of flavor.
Ladle the finished sauce on top of the enchiladas. Be sure to use enough to cover them. I did have a little sauce left over, but wanted to prepare enough to store with any leftovers. Top with the remaining shredded Monterey Jack and Mexican cheese blend.
Bake uncovered for about 20 to 25 minutes. You are basically just heating everything through and melting the cheese. After baking, turn the broiler on, for a minute or two, to turn to brown the cheese. Garnish the the Chicken Enchiladas with fresh sliced jalapeños. ENJOY with Mexican Rice.
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