I’m all about making quick meals. I have made this recipe twice and it’s amazing! I could eat the gravy with a spoon. It’s so good. I’ve adapted it from Food Family & Finds and changed it up to fit my tastes. No chilis in my version. If you like it a bit spicy, head over to the original recipe.
So, so good. I’m pretty sure I only got one of these the first time I made them. The boyfriend gobbled up the rest including the leftovers!
Ingredients:
- tortillas
- shredded chicken (I just use a rotisserie chicken from the grocery store especially when it’s $5 Fridays)
- Lucerne Mexican blend shredded cheese (I swear by this now. You’ll use the whole bag which is two cups)
- 1 can of sweet corn whole kernals
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup sour cream
- 1 can of cream of chicken soup
- 1 and 1/4 cup of chicken broth (I end up just using the whole can)
- Some taco seasoning
- salt and pepper
Gather your tortillas, cheese, chicken and corn plus a 9×13 baking dish
Put a bit of the chicken, corn and shredded chicken inside the tortilla. Roll it up and put it seam side down.
Make as many as will fill the dish. I’ve gotten six enchiladas in mine both times I’ve made it. Preheat your oven to 350 degrees.
In a pot, melt the butter and mix in the flour (I do suggest using a whisk… I just didn’t do it for the photo). Make a roux, or thick paste.
Whisk in the sour cream, cream of chicken soup and chicken broth. Then the salt and pepper and some of the taco seasoning. I only use maybe a tablespoon at most. It’s just to give some extra flavor.
Pour the entire pot of sauce over the enchiladas.
Put the rest of the cheese on top of the sauce. Put the pan into the oven and bake for 30 minutes.
When you pull the pan out of the oven, it will be bubbly and smell great. You don’t need anything else. This is perfect the way it is. But I do think I might try putting refried beans inside or maybe even rice next time. Let me know if you try it!
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