By Meggan, Culinary Hill
When it comes to feel-good food, Mexican cuisine is my sweet spot.
I remember the burrito plate my dad would order at a local family restaurant when I was a child. I remember the first time I tried chile relleno, and my life was never the same. Late-night burrito binges, fiesta-themed birthday parties, and Taco Tuesdays all have a place in my heart.
These days, I spend more time cooking at home at than ever before, and my challenge is to recreate the favorite dishes I grew up with, but make them even better than I remember.
With a little bit of time and the best ingredients I can find, I am able to make delicious new food memories for my own family, like with these creamy chicken enchiladas.
For this recipe, I made a simple creamy filling with leftover chicken, green chiles, sour cream, and Wisconsin queso fresco. I rolled them up in corn tortillas (the traditional tortilla choice for enchiladas) and arranged them in a baking dish.
I used a store-bought enchilada sauce on top (enhanced with an easy roux and chicken broth) and then smothered the entire dish in plenty of shredded Wisconsin Monterey jack cheese. This is the stuff food memories are made of!
These creamy chicken enchiladas are fast and the flavor is right up there with those served at your local Mexican cantina. You’ll love the creamy, cheesy filling paired with the enchilada sauce and your favorite rice and beans on the side!
By Meggan, Culinary Hill
1 tablespoon butter, melted
1 tablespoon flour
1 10-ounce can red enchilada sauce
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, diced
1 4-ounce can green chiles, drained
1 1/2 cups cooked chicken, shredded and divided
1 cup sour cream
1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
8 (6-inch) corn tortillas
2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded
Scallions, sliced, for garnish
Preheat oven to 350°F. Coat 8 ½ x 11-inch rimmed baking dish with nonstick spray.
In small saucepan over medium-high heat, melt butter until it foams. Once foaming has subsided, add flour and cook 1 minute, stirring constantly.
Stir in enchiladas sauce, broth, salt and pepper. Bring to boil; reduce heat and simmer until thickened, 10 to 15 minutes. Keep warm over low heat until enchiladas are ready to assemble.
In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes.
Add chicken, sour cream and shredded queso fresco. Stir until creamy, about 3 minutes. Keep warm over low heat.
On microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 40 seconds.
Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to warmed tortilla. Roll tortilla around filling and place it seam-side down in baking dish.
Repeat with remaining tortillas.
Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack.
Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.