“This is a fabulous way to use up leftover chicken or turkey! It is very easy to put together; so easy you can make it on a week night!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In frypan saute sliced onion in olive oil until tender.
  2. Add cooked chicken and rotel tomatos and cook until warm.
  3. Stir in 1/2 cup of shredded cheese (can substitute monterrey jack if you prefer).
  4. Divide cooked chicken mixture evenly between 8 tortillas.
  5. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  6. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth and both cans of chilies then bring to boiling, stirring frequently.
  7. Remove from heat; stir in sour cream
  8. Pour sauce evenly over enchiladas.
  9. Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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