It’s Yum-Yum Friday again on The Midnight Goose! It’s always a great day here! Today, I’m presenting Creamy Cheesy Chicken Enchiladas. This is a recipe my mom made a lot back when I was a kid…and even when I was an adult…though she never put chicken in it–just cheese. And it’s so delicious and creamy and…yummy!
Side note: just realized that it’s 4/20–so, if that’s your kinda thing, this is a good “munchie” food for today.
So…let’s get started!
2.5 lbs roasted chicken breasts, chopped/shredded
2 – 4 oz cans of fire-roasted, diced green chiles
1.5 cups diced onion
32 oz. box of Chicken Stock
16 oz tub of sour cream
5 cups of shredded cheese
4 tbsp salted butter
24 flour tortillas, taco size (I like the “fajita grande super soft” Mission brand)
4 tbsp all-purpose flour
Not pictured: all-purpose flour
Side note: my chicken is already chopped, in the bowl with one of the cans of green chiles, all of the onion, and 2 cups of the shredded cheese, all mixed up. And, surprisingly, there are no generic brands this week!
***PRE-HEAT YOUR OVEN TO 350 DEGREES***
First things first…your chicken filling. You can buy a rotisserie chicken and pull it all off of the bone, then chop or shred it. Or you can roast your own. I roasted 2.5 lbs of boneless, skinless chicken breasts, seasoned with salt, pepper, cumin, garlic powder, and onion powder for 20 minutes at 400 degrees. Then I chopped it and mixed it with half the chiles, onion, and cheese after it was cooled down. But, like always, you do you.
The first step (after making your chicken mixture) is to fill your tortillas. Basically, just put a few spoonfuls of chicken mixture in the middle of the tortilla, then roll them up tightly and placed them seam down in your casserole dishes. Just so:
You should end up with 24. I ended up with 23 because I got generous with the filling somewhere…but no big swig. And tightly pack those suckers in–you don’t want them rolling around and emptying out their chicken goodness!
Next, we’ll make a roux. Melt your butter over med-high heat, add your flour, and whisk them together. Then let it cook for 30 seconds to cook out any of the “flour taste”.
Next, slowly incorporate your chicken stock, whisking as you go, making sure to whisk out any clumps from the roux. Once it has bubbled and thickened, add a sprinkling of cumin and black pepper–if you so wish, then add the other can of green chiles. Give it a good whisk, then turn the heat to low.
Once the mixture is no longer bubbly and cooler, add your carton of sour cream and whisk thoroughly until all of the sour cream is incorporated. DO NOT LET IT BOIL! Do you know what happens to boiled sour cream? Well, you get inedible cottage cheese. That’s what. Don’t do it. And if you do–don’t come crying to me.
Now you can pour the mixture evenly over all of your prepared enchiladas that have been stuffed and placed into the casserole dishes. Then cover the enchiladas with the remaining shredded cheese.
Place the dishes in your 350 degree oven (you did pre-heat it, right?!?!) and let it bake for 23 minutes. I know, that seems like a random unit of time, but get over it.
Once the enchiladas are done baking, you can place each under the broiler for a few minutes to make the cheese all bubbly and brown. You don’t have to, though. However, I love my family, so I went to the extra trouble.
Now you can serve them up with beans and rice, chips and salsa or queso, a side of veggies…or just by themselves. Oh. My. Gravy. So good!
Until next time…