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Kitchen Kouture Creamy Chicken Enchiladas

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“I am obsessed with saving money. This is from my cookbook series of Easy & Frugal recipes by Kitchen Kouture. I use the frozen leftovers from my http://www.food.com/recipe/kitchen-kouture-whole-chicken-488248. The enchiladas can be frozen and eaten later.”
READY IN:
50mins
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Saute onion, jalopeno, & garlic in oil till tender.
  3. In a large bowl, combine chicken, lime juice, spices & worstershire.
  4. Put bowl mixture into sautee pan and mix well till heated.
  5. In a heated skillet, fry tortillas lightly in oil to soften.
  6. Place chicken mixture in a tortilla, sprinkle with cheese.
  7. In a 9x13 baking dish, roll up enchilada leaving seam side down.
  8. Sauce:
  9. In a small bowl, mix sour cream, chilis, cilantro, lime, and spices.
  10. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  11. Remove from heat; stir in sour cream mixture; pour sauce evenly over enchiladas.
  12. Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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