Chicken Enchiladas in Homemade Cream Sauce – Quick and Easy

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Chicken Enchiladas in Homemade Cream Sauce – Quick and Easy at home. This recipe makes 8 servings with 654 calories, 38g of protein, and 38g of fat each. For $2.57 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is liked by 48 foodies and cooks. It works well as a rather cheap sauce. This recipe from Restless Chipotle requires juice, sour cream, corn tortillas, and cumin powder. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. Chicken Enchiladas With Homemade Chile Gravy Enchilada Sauce, Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce, and Sesame Chicken: Quick, Easy Homemade Take-out are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 can Ro*Tel tomatoes

1 cup chicken broth, hot, but not boiling

1 tablespoon chili powder

¼ cup chopped cilantro

16 corn tortillas

4 ounces cream cheese

1 teaspoons cumin powder

¼ cup of flour

1½ cups corn, fresh is best but you can use thawed frozen

3 cloves garlic, minced

1 small (4 oz can) chopped green chilies

½ cup heavy cream, hot but not boiling

1 cup spicy V-8 juice

2 cups shredded Monterey Jack cheese, reserve ½ cup for topping

1 onion, chopped

Salt and pepper

2 pounds skinless boneless chicken breast

½ cup sour cream

¼ cup unsalted butter

3 tablespoons vegetable oil

Equipment:

baking pan

oven

frying pan

sauce pan

whisk

Cooking instruction summary:

Preheat the oven to 375F.Grease a 13x 9 inch baking pan.Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.Add onion, cumin, garlic, corn, Ro*Tel, and cilantro to the chicken and simmer until the juice is reduced.Remove chicken and vegetables and set aside.Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,Whisk in hot chicken broth and cream - bring to a boil, stirring.Add cream cheese and blend well.Remove from heat and stir in sour cream and chilies.Pour the sauce over the enchiladas in the pan, top with cup cheese.Bake for 20 minutes, or until heated through and the cheese is melted.Serve hot.Preheat the oven to 375F.Grease a 13x 9 inch baking pan.Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.Add onion, cumin, garlic, corn, Ro*Tel, , V8 and cilantro to the chicken and simmer until the juice is reduced.Remove chicken and vegetables and set aside.Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,Whisk in hot chicken broth and cream - bring to a boil, stirring.Add cream cheese and blend well.Remove from heat and stir in sour cream and chilies.Pour the sauce over the enchiladas in the pan, top with cup cheese.Bake for 20 minutes, or until heated through and the cheese is melted.Serve hot.

 

Step by step:


1. Preheat the oven to 375F.Grease a 13x 9 inch baking pan.

2. Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.

3. Add onion, cumin, garlic, corn, Ro*Tel, and cilantro to the chicken and simmer until the juice is reduced.

4. Remove chicken and vegetables and set aside.

5. Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.

6. Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,

7. Whisk in hot chicken broth and cream - bring to a boil, stirring.

8. Add cream cheese and blend well.

9. Remove from heat and stir in sour cream and chilies.

10. Pour the sauce over the enchiladas in the pan, top with cup cheese.

11. Bake for 20 minutes, or until heated through and the cheese is melted.

12. Serve hot.Preheat the oven to 375F.Grease a 13x 9 inch baking pan.

13. Add a little oil to a large saut pan and add the chicken.Brown it quickly on both side and then cut it into cubes.

14. Add onion, cumin, garlic, corn, Ro*Tel, , V8 and cilantro to the chicken and simmer until the juice is reduced.

15. Remove chicken and vegetables and set aside.

16. Add a little more V-8 if necessary and bring the liquid to a simmer.Cover the bottom of the baking pan with a little of the liquid.Dip in one tortilla into the pan and let soften (but dont let it get mushy).Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.

17. Place seam side down in the baking pan.Repeat with remaining tortillas and filling.Melt butter in a saucepan and stir in the flour.Cook, stirring constantly,

18. Whisk in hot chicken broth and cream - bring to a boil, stirring.

19. Add cream cheese and blend well.

20. Remove from heat and stir in sour cream and chilies.

21. Pour the sauce over the enchiladas in the pan, top with cup cheese.

22. Bake for 20 minutes, or until heated through and the cheese is melted.

23. Serve hot.


Nutrition Information:

Quickview
654k Calories
38g Protein
38g Total Fat
42g Carbs
19% Health Score
Limit These
Calories
654k
33%

Fat
38g
59%

  Saturated Fat
22g
139%

Carbohydrates
42g
14%

  Sugar
9g
10%

Cholesterol
156mg
52%

Sodium
780mg
34%

Get Enough Of These
Protein
38g
76%

Vitamin B3
14mg
72%

Selenium
46µg
67%

Phosphorus
630mg
63%

Vitamin B6
1mg
58%

Calcium
333mg
33%

Vitamin A
1424IU
28%

Potassium
925mg
26%

Magnesium
105mg
26%

Vitamin B2
0.4mg
24%

Fiber
5g
23%

Vitamin B5
2mg
23%

Manganese
0.46mg
23%

Zinc
2mg
18%

Vitamin B1
0.27mg
18%

Iron
2mg
16%

Vitamin C
12mg
15%

Vitamin E
2mg
14%

Copper
0.28mg
14%

Folate
44µg
11%

Vitamin B12
0.59µg
10%

Vitamin K
9µg
9%

Vitamin D
0.64µg
4%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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