Mannion Memories: Chunky Cheesy Enchiladas

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!