Eat Drink & Be Mary: Chicken Enchiladas: Another Pinterest Success


Chicken Enchiladas: Another Pinterest Success

Ps. Don't forget to link up your recipes at Delicious Dish Tuesday :)

As promised yesterday, I bring you a pinspired recipe that is truly a find & 100% a success.  Chicken Enchiladas with a sour cream and white sauce.  I'm just not a fan of the enchilada sauce that comes on your food at the Mexican Restaraunt, so when I found this alternative I knew I just had to try it, and LOVED it.  I hope you will too!

Speaking of all things Pinterest and successful, check out yesterday's post on my Top Five Most Useful Pins: Foodie Edition.

original recipe found here -- I made a couple slight alterations.

What you'll need:

+ 5 large tortillas
+ 2 chicken breast, shredded
+ 1 can of corn, drained (I added this)
+ 2 C monterey jack cheese, grated
+ 3 tbsp. of flour
+ 2 C chicken broth
+ 1 C sour cream
+ 4 tbsp. butter
+ 4oz can diced green chilies (I actually didn't use these, but definitely will in the future.  You know what they say, hindsight is 20/20.)
+ Medium Sauce Pan
+ 9x13 greased pan

**I made half of the enchiladas the original recipe called for, but used larger tortillas.  To make 10 large tortillas, my advice would be to double the sauce recipe & put into 2 pans, five enchiladas in each.

What to do:
Prehead the oven 350 degrees

1. Cook the chicken.  I put the chicken breast in the crockpot with some water on high for several hours (4-5), until cooked.  Then shredded the chicken.  You could buy a rotisserie chicken and shred that as well.

2. Fill your tortillas.  Put chicken, then corn & then cheese.  Roll them up and place wrapped side down into a greased, 9x13 pan.

3. Making the sauce. Melt the butter on medium heat.  Stir in the flour, and whisk together for 1 minute.  Add broth & whisk together over the heat until it thickens and bubbles up (I left mine one for about 5 minutes, but you just have to see how its working for you).  Take off heat, and let it cool completely before adding the sour cream or it will curdle.

4.  Pour sauce over the enchiladas, and add remaining cheese on top.

5. Cook time.  Place the pan in the oven, and back for 20 minutes on 350.  Then turn the oven to broil and bake for 3-5 more minutes, until the cheese has browned.  Keep your eye on the enchiladas while on broil, or it could burn quickly.

6. Let it cool, serve & enjoy. 

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  1. Mary, these look so yummy... My hubby would love these!! Xo

  2. Your enchilada's look so tasty! I love them, but my isn't a fan... :( He says it's the texture of the 'mushy' tortilla.

  3. I need these asap! They look delicious :) Thanks for sharing and joining us today Mary!

  4. I can't wait to try your Chicken Enchiladas! We have "Taco Tuesday" at our household and looking forward in trying this Mexican-themed dish.

  5. I will have to try these. They look yummy!

  6. Yum!!! I've never thought to put corn in my enchiladas, that sounds like a good plan!

  7. Chicken Enchiladas are like my favorite food & this recipe looks de-lish!! I can't wait to try it!
    Thanks for sharing & for linking up with us! Happy Tuesday!

  8. These look deeeelish! Thank you for sharing!!! I am going to pin it!

  9. Yum! I love enchiladas so these will be happening in the very near future :)

  10. These look DELISH!

    Thanks for linking up :)

  11. Thanks for linking up with us!! This looks amazing! :D

    Alexis at Laugh. Eat. Learn.

  12. I like enchiladas in just about any format...I've never had white sauce, but with the chilies to add spice, I think it would be pretty good!

  13. Mary,

    I LOVE that these enchiladas have corn in them! I think I'm going to give these a try!


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