Name: Baked Chicken Enchiladas
Cook time: 30 min
Ingredients: 1 tablespoon flour; 1 cup chicken stock; 1 pint whipping cream or half and half; 2 green onions and tops, chopped; 1 teaspoon salt; freshly ground black pepper, to taste; 1 cup sour cream; 12 corn tortillas; 3 cup cooked chicken breast; 2 pimentos, cut in strips; 1/2 pound cheddar cheese, grated; green chile sauce, or salsa; lettuce, coarsely chopped

Baked Chicken Enchiladas

5 Comments

This recipe for baked chicken enchiladas is simply delicious. You will want to have a Mexican fiesta with this great enchilada dish.

Notes

If you've enjoyed this recipe, then check out many more easy recipes like this one in 75 Favorite Quick and Easy Recipes.

Cooking Time30 min

Ingredients

1 tablespoon flour
1 cup chicken stock
1 pint whipping cream or half and half
2 green onions and tops, chopped
1 teaspoon salt
freshly ground black pepper, to taste
1 cup sour cream
12 corn tortillas
3 cups cooked chicken breast
2 pimentos, cut in strips
1/2 pound cheddar cheese, grated
green chile sauce, or salsa
lettuce, coarsely chopped

Instructions

Preheat oven to 350 F.
Mix flour with stock and heat until slightly thickened.
Add the whipping cream (or half and half), green onion, salt and pepper; bring to boil.
Stir in sour cream until well mixed.
Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla.
Roll and place in greased baking dish (or spray with food release)seam side down.
Pour remaining cream sauce over all and bake for 30 min.
Remove from oven and sprinkle grated cheese over all and return to oven until cheese is melted.
Arrange coarsely chopped lettuce around edges of dish.
Serve with green chile sauce, or salsa cruda, or Pico de Gallo.

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BeckySue

Jun 27, 2016

Sometimes I have cooking days when I can do everything from scratch, but mostly I have to take shortcuts and am happy if I can get any kind of home-cooked meal on the table. These chicken enchiladas were a great compromise, and because of the shortcuts, I was able to make my own guacamole to go with everything else.

Recipe Warrior

Mar 25, 2011

@Mexico Resident: There are many variations of chicken enchilada recipes out there for a wide variety of tastes. I think using fresh green chilies in this recipe would be a great idea! - RecipeLion Editors

Mexico Resident

Mar 25, 2011

@ L Graham --- I live in Mexico and I can't imagine any respectable Mexican making enchiladas using canned soup! Yuk! That's as "non" authentic as one can get! Not to mention, canned green chiles! Use fresh! Plus they are healthier for you!

Recipe Warrior

Mar 04, 2011

@L Graham: Thanks for your comment! We have lots of great recipes here at RecipeLion.com, and we always strive to provide great recipes that appeal to every taste. Thanks for sharing your terrific enchiladas recipe with us! - RecipeLion Editors

L Graham

Mar 04, 2011

I cannot IMAGINE using pimentos OR cream sauce for enchiladas! I grew up in the Southwest, and that just sounds disgusting! To make a good chicken enchilada sauce, in a blender mix a can/box of cream of mushroom soup with a can of diced green chilis and puree. Then use that both to dip the tortillas before filling and to pour over them before baking. Mince the onions and include them in the filling, along with some of that grated cheese, and toss a few more in the shredded lettuce. Serve with a dollop of sour cream on top and maybe a little guacamole on the side with refried beans and Mexican fried rice.