Chicken Enchiladas in Homemade Cream Sauce – Quick and Easy

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Chicken Enchiladas in Homemade Cream Sauce – Quick and Easy at home. This recipe makes 8 servings with 654 calories, 38g of protein, and 38g of fat each. For $2.57 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is liked by 48 foodies and cooks. It works well as a rather cheap sauce. This recipe from Restless Chipotle requires juice, sour cream, corn tortillas, and cumin powder. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. Chicken Enchiladas With Homemade Chile Gravy Enchilada Sauce, Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce, and Sesame Chicken: Quick, Easy Homemade Take-out are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375F.Grease a 13x 9 inch baking pan.Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.Add onion, cumin, garlic, corn, Ro*Tel, and cilantro to the chicken and simmer until the juice is reduced.Remove chicken and vegetables and set aside.Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,Whisk in hot chicken broth and cream - bring to a boil, stirring.Add cream cheese and blend well.Remove from heat and stir in sour cream and chilies.Pour the sauce over the enchiladas in the pan, top with cup cheese.Bake for 20 minutes, or until heated through and the cheese is melted.Serve hot.Preheat the oven to 375F.Grease a 13x 9 inch baking pan.Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.Add onion, cumin, garlic, corn, Ro*Tel, , V8 and cilantro to the chicken and simmer until the juice is reduced.Remove chicken and vegetables and set aside.Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,Whisk in hot chicken broth and cream - bring to a boil, stirring.Add cream cheese and blend well.Remove from heat and stir in sour cream and chilies.Pour the sauce over the enchiladas in the pan, top with cup cheese.Bake for 20 minutes, or until heated through and the cheese is melted.Serve hot.

 

Step by step:

1. Preheat the oven to 375F.Grease a 13x 9 inch baking pan.

2. Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.

3. Add onion, cumin, garlic, corn, Ro*Tel, and cilantro to the chicken and simmer until the juice is reduced.

4. Remove chicken and vegetables and set aside.

5. Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.

6. Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,

7. Whisk in hot chicken broth and cream - bring to a boil, stirring.

8. Add cream cheese and blend well.

9. Remove from heat and stir in sour cream and chilies.

10. Pour the sauce over the enchiladas in the pan, top with cup cheese.

11. Bake for 20 minutes, or until heated through and the cheese is melted.

12. Serve hot.Preheat the oven to 375F.Grease a 13x 9 inch baking pan.

13. Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.

14. Add onion, cumin, garlic, corn, Ro*Tel, , V8 and cilantro to the chicken and simmer until the juice is reduced.

15. Remove chicken and vegetables and set aside.

16. Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.

17. Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,

18. Whisk in hot chicken broth and cream - bring to a boil, stirring.

19. Add cream cheese and blend well.

20. Remove from heat and stir in sour cream and chilies.

21. Pour the sauce over the enchiladas in the pan, top with cup cheese.

22. Bake for 20 minutes, or until heated through and the cheese is melted.

23. Serve hot.

Nutrition Information:

covered percent of daily need