Cheesy chicken enchiladas

Ingredients

Cheese sauce:

3 tbsp butter

1 shallot

1 tsp flour

3/4 cup whole milk

1 cup heavy cream

1 tsp paprika

1 tsp garlic powder

120 gr cream cheese

400 g shredded cheddar cheese

Enchiladas:

1 onion

1 red pepper

1 yellow pepper

3 jalepenos

3 cloves of garlic

1 tosp tomato paste

2 chicken breasts (shredded)

2 chipotle peppers

1 can green chiles

1 tsp oregano

Salt & Pepper to taste

Fresh lime juice

12 corn tortillas

Toppings:

Pico de Gallo

Avocado

Sour cream

Directions

Add your diced onion, peppers, and jalapeno to a large pan on medium heat with 1 tosp of butter.
Sauté for 5-7 minutes or until slightly softened. Add in your garlic and tomato paste and cook for another 2 minutes.
Add in your shredded chicken breasts, chipotle peppers, chiles, dried oregano, salt, pepper, and lime juice and toss to coat.
Cook for another few minutes to meld the flavours then add to a bowl.
Add about 1/2 cup of filling into each tortilla and roll tightly. Add to a baking pan.
Preheat oven to 400F and begin your cheese sauce.
Grate your cheese and set aside. In a medium pot, heat your butter and diced shallot on medium heat and sauté for 3-5 minutes.
Add in your flour and whisk to combine. Add in your milk and cream and whisk. Simmer for 4-5 minutes or until the milk mixture thickens slightly.
Add in 200g of shredded cheddar and the cream cheese, and whisk until smooth.
Pour the cheese sauce over the enchiladas and top with the remaining 200g of cheddar. Bake for 15-20 minutes & serve warm with toppings!

Cheesy chicken enchiladas

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

Cheesy chicken enchiladas

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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