You can fix this dish ahead and put it in the freezer for later use, or serve it up right away. For this recipe, I used my canned chicken. You can use leftover chicken or cook your own as well.
Add more or less seasonings to your preference. My family does not like jalapenos so I don’t use them. Be sure to use gloves when you are removing seeds from jalapenos! You can switch up the cheese as well. I’ve used mozzarella, provolone, and some cheddar mixed in.
I also had kids who didn’t like peppers or onions. So sometimes when a daughter was feeling brother-friendly, she’d add onions and peppers to only half the sauce. I always said they needed to learn to scrape out the onions and peppers without my giving preference to one or two kids. You know your family’s preferences, so tweak it any way you like.
A side salad or green vegetable goes well with this dish. One thing I like about this recipe is that it does not call for any canned soups, which are heavy on preservatives and sodium. Sure it uses flour, but divide 1/4 cup by 12 tortillas, and that’s not much!
I found this recipe in a 2003 Taste of Home cookbook and have been making it ever since. This recipe is used it with permission. [Find more great recipes at www.tasteofhome.com].
- 1 small onion, chopped
- 1 small pepper, chopped
- Vegetable oil or butter for sauteing
- 1 jalapeno pepper, seeded & chopped (optional)
- 5½ cup cubed cooked chicken
- ¼ cup butter or margarine
- ¼ cup flour
- 3 cups chicken broth
- 1-2 Tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 cup sour cream
- 12 8-inch flour tortillas
- 1½ cups shredded Monterey Jack cheese
- In a large skillet, saute onion, green pepper and jalapeno in oil until the onion is tender.
- Stir in chicken.
- Remove from heat and set aside
- For sauce, melt butter in pan.
- Stir in flour until smooth
- Add broth, cumin, garlic powder, alt and pepper
- Bring to a boil
- Cook and stir for two minutes or until thickened and bubbly
- Remove from heat
- Stir in sour cream
- Add 1 cup sauce to the chicken mixture
- Grease a 13 x 9 x 2 in pan
- Spoon ½ cup chicken mixture onto each tortilla roll, roll it up and place seam side down in pan
- Repeat for all tortillas
- Spoon remaining sauce over enchiladas
- Bake uncovered at 350 for 15 minutes or until the sauce is bubbly
- Sprinkle with cheese
- Bake 5-10 minutes longer