This is the chicken enchilada recipe I have been using for years. I no longer remember where I got it, but I know that it's very good! The amount of jalapenos is completely up to you, you can add a lot or leave them out altogether.
I've also made these enchiladas with whole wheat flour and wheat tortillas and I'm happy to say they are still just as good as when they are made with all purpose flour and flour tortillas. We like to eat these with chips.
1/4 cup butter
1/4 cup flour
3 cups chicken broth
1 cup sour cream
Diced jalapenos and jalapeno juice (I use pickled jalapenos, these are completely optional)
Salt and pepper
8 flour tortillas
5 chicken tenderloins, cooked and diced
2 cups shredded cheddar cheese, plus a little extra to sprinkle on top
In a large skillet on medium heat, melt the butter. Whisk in flour and cook for about 5 minutes, stirring constantly. Slowly pour in chicken broth and whisk until smooth. Allow to thicken for about 5 minutes, stirring often so it doesn't burn.
Once that is thick, turn heat down to low and stir in sour cream. At this point, add diced jalapenos and jalapeno juice if you want. Make it as spicy as you want! Also season it with salt and pepper.
Divide chicken and cheese into 8 equal portions. Put each portion into a tortilla and roll up tightly. (Sometimes I add jalapenos here also). Place enchiladas in casserole dish and cover with sour cream sauce. Sprinkle extra cheese on top. Bake at 350 degrees for 15-20 minutes or until heated through.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!