Many of my recipes have derived in some shape or form from someone
in my family. When I was in college, my
aunt used to make these awesome chicken enchiladas. They were perfect for a college student with
limited cooking skills, supplies and money!
So, when I was searching pinterest one day, I found this recipe. It was very similar to my aunt’s recipe,
minus the cream of chicken. My family
loved them, but I thought they were a little heavy on the sour cream and
missing, something. So, the next time I
made them, I thought I’d combine my aunt’s recipe, cut down on the sour cream
and add my own little touch! HEAVENLY is
the only thing that comes to mind!
So, if you know anything about me, you know I LOVE
cheese. That is why my recipes call for
a bag of cheese, and then some!! I mean,
it’s filled with cream and butter, why stop short on the cheese?? Just do it!
You aren’t going to eat these every day!
But, the one day you do, you won’t regret it! I also recommend you cook these for a crowd
so you don’t have a lot of leftovers to munch on yourself. Because you will, they are just that
good!
Recipe:
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
10-12 tortillas
1 Bag o Shredded Cheese (I used Kraft Philidelphia Queso Quesadilla)
½ cup butter
½ cup flour
30 ounces chicken broth
½ cup sour cream
2 (4 ounce) cans chopped green chilies
1 can Rotel
Salt, Pepper, Garlic Powder, Cumin, Lemon Pepper and Chili
Powder to taste
1.
Dice
chicken and onion
2.
Heat your skillet with vegetable oil and cook
chicken and onion just until the chicken is cooked through.
3.
Season with Salt, Lemon Pepper, Garlic Powder,
Cumin and Chili Powder. (Use liberally,
you can add more to the sauce later)
4.
Remove chicken and onion and set aside to
cool.
5.
If you have a lot of liquid left in the pan, you
can drain most of that out. I like to
leave a little in the pain to add to the yumminess!
6.
Melt butter, add flour and make a light yellow
roux.
7.
Slowly add in chicken broth, constantly stirring
to remove lumps.
8.
Separate the Rotel from the juice and add the
juice to the Rotel and the tomatoes to the chicken mixture.
9.
Add the two cans of green chilies and sour cream
to the mixture and bring to a light boil before removing from the heat.
10.
You may now add more salt, pepper, garlic
powder, cumin chili powder to taste. IF
you don’t like it too spicy, leave out the cumin and garlic powder. Keep it to the basics! It’s just as good!
11.
Pour two spoonful’s of the sauce into the bottom
of a 9x13 pan to prevent your masterpieces from sticking.
12.
Here is where you can get yummy with the
cheese! Toss a handful of cheese into
the chicken and Rotel mixture and roll up your enchiladas and place into the
baking dish.
13.
Bake for 30 minutes at 350 degrees before you
top with more cheese. Use as little or
as much as you like. I used a whole
bag! NO judging!
14.
Finish cooking for 15 minutes just until the
cheese is perfect and bubbly!
Rotel, Chicken and Cheese!
Any left over chicken mixture? Just toss it into the skillet of yumminess!
Pour a ladle or two on the bottom of the pan to prevent from sticking.
You're almost there! Roll those babies up!!
Now pour that yumminess onto your rollups and Bake for 30 minutes at 350 degrees.
Add cheese and bake for an additional 10 to 15 minutes. Until it's nice and golden and bubbly brown! Basically bake it till PER-FEC-TION!
