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“White sour cream sauce and chicken enchiladas.”
READY IN:
2hrs 10mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil chicken and 1/4 cup taco seasoning, salt and pepper. Until fully cooked. 30+ minutes for thawed chicken, 60+ minutes for frozen.
  2. In a small sauce pan melt butter and stir in flour with salt and pepper, stir until flour is cooked. (Roux)
  3. Add chicken stalk, green chilies, and sour cream, bring to a simmer. Then let sauce rest to the side, or leave on low heat and stir occasionally.
  4. Remove fully cooked chicken from the water and let cool.
  5. Once cooled, shread chicken with two forks or your hands. Add pace and salt and pepper and mix together.
  6. In a small baking dish (9"x13" or less) add a layer of sauce to the bottom and sides of the pan.
  7. Add first layer of tortillas. Cover in sauce. Add layer of chicken and cheese. Cover in sauce. Add second layer of tortillas. Repeat until you reach the top of the pan. Cover top in remaining cheese.
  8. Cover pan in foil and place in the oven at 375° for 45 minutes, or until cheese is melted and sauce is bubbling.
  9. Let cool for 5 minutes and serve.

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