Add in 1 cup of shredded cheese. Add the flour and cook for 1 minute, whisking to prevent the flour from burning.

I love to serve them with a simple side salad and all the fresh fixings. Pour the remaining sauce over top, sprinkle with remaining cheese and green onions. I always make them the night before which makes entertaining less stressful.

Load them up and enjoy with sliced jalapeños, chopped cilantro, sliced avocado, chopped red onions…etc. Pour about 2 tablespoons into the bottom of a 9x13-inch baking dish, set the remaining sauce aside. They are great with the meat in them but feel free to switch up the filling to something vegetarian. Learn how your comment data is processed. A recipe for homemade enchiladas that is simple to make and only requires basic ingredients found in the freezer or your pantry. This makes it slightly healthier. Add the sour cream, chicken broth, salt, cumin, garlic powder, paprika and cayenne pepper.
For sauce, melt butter in a saucepan. This enchilada dish is sure to be a new family favorite.

To Freeze, prep the enchiladas the exact same way only do not sprinkle with the last half cup of cheese. Sprinkle with remaining 1/2 cup Cheddar cheese Slowly pour in the milk, whisk until thickened, about 30 seconds.

The opinions and text are all mine.

It’s simple to put together and perfect for leftovers — if you’re lucky enough to have any! For Vegetarian option omit the chicken altogether and enjoy as is or sub the chicken for sautéed or roasted veggies and black beans that you can sauté with the taco mix, Hi!

They’re super flavorful without being spicy (always a bonus when you’re feeding little ones) and baked until they’re bubbly and golden brown on top. Garnish the tops with chopped cilantro and serve them with a side of chopped avocado. While you could use half and half or heavy cream instead it may give it too much weight and heaviness. Spoon slightly less than 1/2 cup filling onto each tortilla. Then, the casserole is topped with red enchilada sauce and more Cheddar cheese. I have a serious sweet tooth and a passion for food photography. Get your shallow baking dish ready (I usually use and 8x10) and start assembling.

Instead of sour cream you can always use plain greek yogurt. Remove from the heat and pour about 1/4 cup of the sauce into the chicken mixture. Sour cream? Just pan fry it with the taco seasoning until liquid has reduced. In a medium saucepan set over medium heat, melt butter. View full privacy and disclosure policy.

TOPPING. These creamy chicken enchiladas are so flavorful and delicious, you'll want to lick your plate clean! Drizzle with remaining enchilada sauce. We prefer corn tortillas because they are more often used in enchilada recipes. Your email address will not be published.

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These enchiladas are creamy, cheesy and loaded with a delicious filling. These are perfectly cheese & delicious! BAKE & REST.

Heat oven to 375°F. Let them thaw in the fridge overnight and then bake like usual.

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