October 4, 2012

Shelley's Chicken Enchiladas - No Canned Soup

These are the BEST chicken enchiladas I have EVER eaten.  I am talking restaurant quality!  I have never been a fan of the popular chicken enchilada recipe that uses cream of chicken soup and sour cream.  Too much creaminess in each bite and not enough texture to cancel it out and because of that, I rarely get to eat chicken enchiladas.

Now that I have this amazing recipe, I will be eating chicken enchiladas A LOT!
They are easy to make and come together pretty quick.  I served mine with a side of Mexican Rice and I was one happy girl!
Shelley's Chicken Enchiladas
adapted from: Shelley C.
(Printable Recipe) or (Printable with Picture)

3 Tbl. unsalted butter
3 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1 c. sour cream
1/4 - 1/2 c. green salsa, depending on how spicy you want it
    or 1 (4 oz.) can diced green chiles
1 rotisserie chicken, shredded
    or season a few chicken breasts with taco seasoning
    and bake until done, then shred
2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas
chopped cilantro, opt.

For the enchilada sauce: melt butter over medium heat in a large skillet.  Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming.  Cook a minute or two to cook off the flour taste, stirring occasionally.  Gradually whisk in the chicken broth and whisk until smooth.  Continue cooking until thickened, about 5-10 minutes, stirring occasionally.  Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside.  Heat tortillas for 10-15 seconds in the microwave until pliable.  Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro.  Roll up and place seam-side down in a 9x13-inch  pan.  Cover with the enchilada sauce and top with remaining cheese.  Bake at 350 degrees for 25 minutes or until bubbly.  Broil for a minute or two at the end if you want the cheese to brown.  Yield: 4-5 servings.    

Jenn's Notes: I cooked two Costco chicken breasts that I seasoned with taco seasoning and I had enough chicken for 6 enchiladas.  I used 1/2 cup of green salsa in the sauce and I made half with corn tortillas and half with flour tortillas. These were way good and I plan to make them a lot.    

33 comments:

  1. I love enchiladas, especially w/ green chile sauce, these look fabulous!

    Have a lovely weekend!

    Mal @ The Chic Geek

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  2. These look Mmmmm. Anything with cheese on it has to be good. I like enchiladas. I live in Honduras as a missionary.
    ~we may have met by chance...but we become friends by choice.
    http://www.simpleesue.com/mohjy-apples-red-candy-apples-recipe

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  3. I actually have chicken enchilladas on my weekly menu for next week, but my recipe calls for cream of chicken soup. I like that yours doesn't because it seems more authentic, and I know those cans aren't healthy. I plan on trying your recipe instead!

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  4. These look REALLY tasty! Love enchiladas!

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  5. I am inviting you to come and share this in my Show Your Stuff blog hop:
    http://juliejewels1.blogspot.com/2012/10/show-your-stuff-44-seafood-mac-and.html

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  6. Came over from the Weekend Potluck because these look delicious! I've never made chicken enchiladas without cream of soup. I will have to give yours a try!

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  7. These look wonderful! I'm so glad to find a chicken enchilada recipe that doesn't use canned cream of "something" soup! I will be trying this soon!

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  8. I love enchiladas, and do not cook with any "soup" recipes. Ugh! I love cooking from scratch and these sound very good, have chicken leftover from dinner last night so might give then a try since I'm looking for something to do for Christmas. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

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  9. Thank you for posting on Saturday Show and Tell! I hope you'll be back this week with more!
    -Mackenzie
    http://www.cheeriosandlattes.com

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  10. oh my goodness!!! i just made these for lunch and oh! they were sooooo good! a super hit with the whole fam! my mods : i added a half packet of fajita seasoning to the sourcream mixture and i used salsa churro as i have no access to green salsa. i also left out the chilis.
    I made chicken stock yesterday according to julia drucker's 150 soups cookbook and had a ton of leftover shicken meat from that (she says to DISCARD it!!!???) as well as the most incredible chicken broth ever that really added to this recipe. man was this good! thanks for sharing the recipe :D

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    Replies
    1. I'm glad you used up the chicken instead of discarding it. I could imagine how amazing these would be with homemade broth and fajita seasoning. Thanks for letting me know you liked them. - Jenn

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  11. This is almost exactly how I make my chicken enchiladas and it is FANTASTIC! Yum! I think I may have to make some this week :) Thanks so much for sharing at Mom On Timeout! - Trish

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  12. I'm making these for supper tonight!! Mmmm, good!!

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    1. Let me know what you think! I have them planned for next week! - Jenn

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  13. these are wonderful! I have made them 3 times now, don't skip out on the cilantro, I did the first time I made them, and the next two times, with the cilantro they were even better (which I didn't think was even possible!!)

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    1. I'm so glad you like them! I have them on my menu again for this week and I just can't get enough of them! - Jenn

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  14. These are the best enchiladas I have ever had!! Thank you so much for sharing this new favorite recipe!! They come together so quickly too!! Love your blog!

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    1. I am so glad you liked them! They are my favorite too. Thanks for your sweet comment. -Jenn

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  15. I found this recipe on a different site, and I make them all the time! They are VERY freezer friendly. I make them even easier by taking about 4 lbs of boneless, skinless chicken breast, placing it in my crock pot, cover with water, add 2 pkts taco seasoning, and cook on low 8 hours. Shreds up easily, and I freeze some for tacos, etc. I use the rest to make these!

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  16. Should I double the sauce if im using more than 2 pounds of chicken?

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    1. How many chicken breasts are in two pounds? I think this sauce recipe is perfect for 6-8 enchiladas, but I am a huge sauce person. If you think you will get a lot more enchiladas with 2 Lbs. of chicken, then I would double the sauce recipe.

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  17. Made these last night. AMAZING! Thank you!

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    Replies
    1. I am so glad you liked them! Thanks for letting me know.

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  18. These are delicious and so perfect for me because I have to watch my salt intake. The canned soup version is off my list for that reason, but I have missed it, so these are a great solution. Even more fantastic served with guacamole and fresh salsa! Thank you!

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  19. Just made these tonight and they were so delicious! And EASY!! Thanks for a great recipe I will be repeating. :)

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    Replies
    1. I'm so glad you liked the recipe!!

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  20. My husband and I really enjoyed this. I love the sour cream and you could really taste it. It isn't spicy at all, despite an entire jar of salsa.

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  21. This looks delicious and it sounds like lactose free options are available. I'm making this today.

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  22. This looks delicious and it sounds like lactose free options are available. I'm making this today.

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