Tuesday, March 13, 2012

Homemade Chicken Enchiladas! (with NO cream soup)

Soups, bean dishes, 
green smoothies and salmon/veggies  
are usually what is on the menu at our house, 
however, I really enjoy adding 
a little bit of FUN to dinner a few times a month!

I have always LOVED Chicken Enchiladas,  
however, I really try to avoid recipes that use cans 
of Cream of Chicken or Cream of Mushroom soup. 
If you follow my blog, you know that I love making things from scratch so that I know exactly what ingredients go into our meals!

So, I worked on a replacement for the can of soup 
and WOW, do we have a winner at our house!
I just melted butter, added in flour to make a roux, 
added in chicken broth and simmered until was thickened 
then added in sour cream and green chilies and it was PERFECT!!
Creamy Chicken Enchiladas
10 corn tortillas
2-3 cups grated cheese

(meat mixture)
1 large onion chopped
1 Tbsp. Olive Oil
2-3 cups cooked chicken
1 Tbsp. Chili Powder
Saute onion in olive oil under tender
Add in cooked chicken and chili powder and stir until combined

3 Tbsp. butter
1/3 cup flour
2 cups chicken broth
1 cup sour cream
1 can diced green chilies
Melt butter and then add in flour and whisk until well combined
Add in chicken broth and whisk together and boil until thickened (about 5 minutes)
Add in sour cream and diced green chilies and stir until smooth.

Spoon meat mixture and cheese on each tortilla and roll up and place seam side down in a greased baking 9x13 baking dish.
Cover with sauce and sprinkle with remaining cheese. 
Bake at 375 degrees for 30 minutes until bubbly and browned.
Top with your choice of tomatoes, lettuce, cilantro, salsa, or sour cream.

This is a family favorite that is always enjoyed 
by all each time it's made at our house!
I hope you enjoy it as well 
and you can feel good that you are 
using basic ingredients and aren't using 
canned soup to make it up!


Doran & Jody said...

Looks delish as always!!

Connie said...

Heavy on the cilantro! :) I love chicken enchiladas but I must admit, I use the canned soup. I'm going to make this with your recipe! Thanks!