These indulgent, no-fail enchiladas are a go-to for us year-round, but especially enjoyed during colder months! Who doesn’t love cheesy comfort food on a chilly night? I hope you like these as much as we do! Consider making a double-batch so you have leftovers (the best part, in my opinion) or enough to freeze for another dinner!
Ingredients
Method
- Melt butter over medium-low heat in a large sauce pan or dutch oven, then add chopped onions and saute until fragrant and translucent.
- Add flour a little bit at a time, stirring until well-incorporated. Continue to stir for 2-3 minutes over medium-low heat.
- Add water and chicken bouillon paste and stir well (a whisk is even better here).
- Remove from heat and add can of green chilies and sour cream, then stir well until incorporated.
- Add 1 a cup of your sauce mixture to the bottom of a 9×13 baking dish and set aside.
- To your shredded chicken, add the taco seasoning and 1 cup of the sauce mixture. Stir until combined and then divide the chicken mixture into 6 equal parts (I usually just eyeball it).
- Add the chicken mixture to each of the 6 tortillas and then fold each end and roll tightly. Line the rolled tortillas up in your baking dish.
- Pour the remaining sauce mixture evenly over the tortillas, then top with the cheese.
- Bake at 350 degrees until slightly browned and bubbly – about 25 minutes. Remove and let cool for at least 10 minutes.
- Top with cilantro, if desired.
Notes
- Warming the tortillas a bit in the microwave first with make them more pliable and less likely to break while being rolled.
- The water and chicken bouillon paste can be substituted for 5 cups of chicken stock.
- When putting away leftoevers, be sure to save every bit of sauce. It may seem like a lot, but the tortillas will absorb so much that you’ll be glad to have the extra!