Mom's Chicken Enchiladas Recipe

Name: Mom's Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken; ½ cup water; 0.5 (1 1/2 ounce) packet taco seasoning; 2 tablespoons olive oil; 1 (4 ounce) can diced green chilies; 13 medium yellow onion, chopped; 1 garlic clove, minced; 6 ounces cream cheese; 0.5 (15 1/2 ounce) candrained and rinsed black beans; ¼ cup butter; ¼ cup flour; 1 cup chicken broth; ½ cup water; 8 ounces sour cream; 8 medium flour tortillas; 1 cup shredded monterey jack cheese, plus extra for topping (optional); fresh avocado, slices if desired; salsa, if desired

Servings: persons

2 boneless skinless chicken
½ cup water
0.5 (1 1/2 ounce) packet taco seasoning
2 tablespoons olive oil
1 (4 ounce) can diced green chilies
13 medium yellow onion, chopped
1 garlic clove, minced
6 ounces cream cheese
0.5 (15 1/2 ounce) candrained and rinsed black beans
¼ cup butter
¼ cup flour
1 cup chicken broth
½ cup water
8 ounces sour cream
8 medium flour tortillas
1 cup shredded monterey jack cheese, plus extra for topping (optional)
fresh avocado, slices if desired
salsa, if desired

1
Place chicken breasts in small or medium crockpot.
2
Mix water and taco seasoning in small bowl; pour over chicken.
3
Cook on high heat about 2 hours or until done.
4
Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
5
Shred chicken with fork and knife in crockpot; turn heat to low.
6
Add green chili mixture to chicken.
7
Add in black beans and cream cheese.
8
While cooking on low, begin sour cream sauce as follows:.
9
Melt butter in saucepan over medium-high heat.
10
Whisk in flour; continue stirring until thick and bubbly, about 1 minute.
11
Slowly add in chicken broth and water, continuing to stir mixture.
12
Continue stirring until thickened.
13
Add in sour cream.
14
Pre-heat oven to 350 degrees Fahrenheit.
15
Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish.
16
Pour sour cream sauce over the top, covering all enchiladas.
17
Sprinkle with shredded cheese.
18
Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
19
Serve warm with extra cheese, avocado, and salsa, if desired.

1485

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 boneless skinless chicken, ½ cup water, 0.5 (1 1/2 ounce) packet taco seasoning, 2 tablespoons olive oil, and more.

Yes, Mom's Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mom's Chicken Enchiladas

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