Chicken Enchiladas with Jalapeño Cream Sauce Recipe

Posted: 11 years ago

Chicken Enchiladas with Jalapeño Cream Sauce Recipe

I rarely make mexican food any more since we moved to Las Vegas. That’s because the food out here is so authentic and delicious, I simply can’t match up. However, this dish, we absolutely love. We’ve been playing around with enchilada recipes since we got married. It may lack authenticity, but it still rocks in our world. It’s perfect for an easy week night dish or for having a little Fiesta with friends!

It’s a couple of steps. First season and cook chicken in a bit of salsa.

Remove Chicken and add a pepper and onion.

Mix chicken, pepper mix and 1 cup of cheese together and stuff in tortillas

Add butter to the pan and cook diced jalapeños for 2 minutes, then add flour

Eventually add chicken broth, sour cream and green chiles and pour over enchiladas and top with more cheese

This is what it will look like:

Here’s the recipe.

Enchiladas with Jalapeño Cream Sauce:

Ingredients:

6 Soft Taco Shells

1 Pound of Chicken Breasts

1 Small Onion, Diced

1 Red Pepper, Diced

1/2 Cup Salsa

Dashes of: Cumin, Salt and Pepper

2 Cups of Shredded Cheese, Divided (I use a mixture of Cheddar and Monterey Jack)

2 Tablespoons of Butter

1 Tablespoon of Olive Oil

2 Jalapeños, Chopped

3 Tablespoons of Flour

1/2 Can of Chicken Broth

8 oz. Container of Sour Cream

4 oz. Can Diced Green Chiles

Optional for Topping:

Diced Avocado

Diced Tomato

Cilantro

Directions:

Pre Heat Oven to 350 degrees.

Season Chicken with: Salt, Pepper and Cumin. Cook Chicken in 1/2 cup of Salsa in a large pan over medium heat. When Chicken is done, remove. Add in Diced Pepper and Onion and cook for about 5 minutes. While pepper/onion mixture is cooking, cut chicken in small pieces and put in a bowl. Add pepper/onion mixture to chicken and add 1 cup of cheese and mix.

Grease a 13×9 pan. Stuff tortillas with chicken mixture, roll up and place in pan.

In a small pot, melt butter and olive oil over medium heat. Add 2 diced jalapeños and cook for 2 minutes. Stir in flour and cook for another minute, stirring constantly. Add Broth and stir. Turn heat down to medium-low. Add Sour Cream and Chiles.

Pour sauce over enchiladas. Add remaining cup of Cheese and bake for 20-25 minutes.

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