“I created this recipe after not finding exactly what I wanted. It was a huge hit with the whole family.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 8 boneless chicken thighs, grilled and shredded (3 cups of shredded meat)
  • 2 tablespoons butter
  • 12 cup diced onion
  • 2 tablespoons flour
  • 1 teaspoon cumin
  • 12-1 teaspoon ground cayenne pepper (depending on how hot you like it)
  • 1 cup chicken stock or 1 cup vegetable stock
  • 3 12 ounces cream cheese, cubed
  • 12 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1 (7 ounce) can diced green chilies, drained, I used roasted, fresh Hatch peppers and recommend them if you can find them
  • 1 12 cups four-cheese Mexican blend cheese, shredded
  • 8 flour tortillas, 6-inch

Directions

  1. Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
  2. In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
  3. Add flour, cumin and cayanne pepper.
  4. Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
  5. Spread some of the sauce on bottom of 11 x 7 baking dish.
  6. Add enough sauce to chicken/cheese to moist consistancy.
  7. Spread small amount of sauce on flour torilla.
  8. Add chicken filling. Roll and place seam side down in baking dish.
  9. Pour remaining sauce over top of enchiladas, covering them.
  10. Sprinkle with remaing shredded cheese and cover with foil.
  11. Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).

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