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“Chicken Enchiladas made with flour tortillas. I adapted this recipe from another recipe on Recipezaar, and made my own changes that suit my taste and budget. The original recipe calls for corn tortillas but I prefer flour. Plus the original recipe calls for cilantro, cheddar and monterey jack cheeses.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Enchilada Sauce:
  2. Heat butter in large sauce pan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
  3. Filling:
  4. Heat oven to 350 degrees. Prepeare enchilada sauce. In a medium bowl, mix chicken, green onions, 1 cup cheese, sour cream and chiles. Stir in 1/2 cup enchilada sauce.
  5. Warm tortillas, one at a time until soft. Spray 9"x13" baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 1/2 cup of chicken mixture in each tortilla & roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with.
  6. remaining cheese and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions.

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