Easy Enchiladas Recipe
This recipe is one that I absolutely love in the fall, or any time of the year for that matter, because it’s so easy to whip up and the whole family LOVES it. It also makes a great dish to bring over to a family in need during the busy back-to-school season.
Here’s my biggest tip to simplify things: Make yourself a big crock pot of shredded chicken at the beginning of the week so that you can use it in a bunch of different recipes, including this one. This recipe calls for about a large breast and a half, but I’d make 4-6 breasts in total.
Make a ton of chicken at the beginning of the week to use in a bunch of different recipes. Calls for a breast and a half for this recipe.
WHAT YOU NEED:
- 1.5-2 lbs shredded cooked chicken
- Chili Powder
- Cumin
- Salt and Pepper
- ½ Cup salsa verde salsa
- Guerrero White Corn Tortillas (8-10)
- 2 tbsp salted butter
- 2 tbsp gluten free flour
- 8 ounces sour cream
- 8 ounces sour cream
- 2 cups of shredded mexican cheese
- 1 4 ounce can of green chiles
HOW TO MAKE THEM:
Preheat oven to 375 degrees.
In a small mixing bowl, coat your cooked, shredded chicken in the ½ cup salsa verde, a dash of chili powder, a dash of cumin, and salt and pepper to taste.
Add about ¼ cup of the chicken mixture to a tortilla and roll it up and place seam side down in a clear baking dish. Repeat for as many tortillas as you can fit in your clear baking dish.
Melt 2 tbsp butter on medium heat in a non-stick pot. Stir in 2 tbsp of gluten free flour. The stir in 2 cups of chicken broth until it thickens, usually around 5 minutes.
Stir in sour cream, salt and pepper, a dash of cumin, 1 cup of shredded cheese, and your can of green chiles (drained). Stir for 2-3 minutes until it’s nice and melted and warm.
Pour your homemade enchilada sauce over rolled enchiladas and add remaining shredded cheese on top.
Bake for 25 minutes on 375 degrees.
Serve with sour cream, green onions and/or sliced jalapenos, extra salsa and hot sauce!
