• Prep Time:  30 mins

  • Cooking Time: 30 mins

  • Total Time: 60 mins

  • Yield: 9 servings

  • Serving Size: 2 enchiladas

INGREDIENTS
Enchiladas
  • 1 tablespoon butter
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 2 chili peppers, minced
  • 1 can (28 oz) chopped tomatoes
  • 2-3 cups shredded chicken
  • 1 tablespoon taco seasoning
  • 2-3 tablespoons cilantro, chopped
  • salt & pepper

  • 18 taco sized flour tortillas

  • 1 1/2 cups shredded cheddar cheese

  • 1 1/2 cups shredded monterey jack cheese

White Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1 cup sour cream
  • 1 tablespoon taco seasoning
DIRECTIONS
  • In a large saute pan, heat butter over medium heat.
  • Add onion and saute for 3 minutes.

  • Add chili peppers and garlic and saute for 2-3 minutes.

  • Add shredded chicken, tomatoes, taco seasoning and stir to combine.
  • Taste for salt and pepper, add as needed.
  • Reduce heat to low and let simmer while preparing the white sauce.
  • Once white sauce is prepared, add cilantro to the mixture and reduce both pans to low.
  • Heat the taco shells in the microwave for about 30 seconds while covered with a damp paper towel.
  • Line a sheet pan with parchment paper and spread a good base of white sauce so that you can make two lines of enchiladas.
  • Form an assembly line. Spread about a tablespoon of white sauce on the taco shell, add 3-4 tablespoons of filling. Roll up the tortilla and place into a sheet pan.
  • Once assembly is completed, cover the enchiladas with the remaining white sauce, then sprinkle the cheese on top.
  • Place under the broiler for 3-5 minutes or until the cheese is melted and golden brown.
White Sauce
  • In a medium sauce pan melt the butter over medium heat.
  • Whisk in flour and let cook for 2-5 minutes until golden brown.
  • Add chicken stock and whisk until smooth.
  • Stir in sour cream and taco seasoning.
  • Reduce heat to low until needed, stirring occasionally.
NOTES

A store bought rotisseries chicken is a great way to speed up this recipe. A whole chicken is typically enough for the 2-3 cups needed in this recipe.

The taco seasoning used is a prepared seasoning from Wilson Farm.

Since only one of us likes hot spice, we typically use anaheim or poblano chili peppers for a mild heat.

These are great as leftovers, that’s why this is such a large batch. Feel free to reduce everything by 1/2 for a single meal.

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