Chicken Enchiladas

(from Faire Raven’s recipe box)

Source: Chava, friend of Bethany Creel

Serves 3 people

Categories: casserole, chicken, dinner, mexican


  • 1 lb chicken breasts
  • 1 bottle of salsa
  • 1 4oz can of green chilis
  • 2 cups mexican cheese mix
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups warm milk
  • 2 cups sour cream
  • chopped tomatoes
  • chopped green onion
  • soft taco sized tortillas


  1. Cook a pack of chicken breasts, shred the breasts then add the salsa (save 1/4 the jar for rice), the green chilis and 1 cup mexican cheese mix (the preshredded bags).

  2. Make a white sauce in another pot: melt the butter, stir in the flour, and add the warm milk. Stir it till it gets thick then add in some sour cream, a small container or half of a large one. Mix it up till it’s warm.

  3. Pour about 1/4 of the white sauce into a baking dish, enough to cover the bottom of the pan. Put the chicken/cheese mixture into warm tortillas, put those in a baking dish, top with the remaining white sauce and cheese. Bake until warmed through.

  4. Garnish with chopped up green onions and tomatoes if you like. You can add some fresh tomatoes to the chicken mixture earlier if you want to as well.

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