Mexican night is the best night, right? It is to me! My husband likes Mexican food, but it’s hard for him to find many meals that do not hurt his stomach. For example: he loves enchiladas, but the red sauce kills him. So, I did some searching to find this one! These are my Cheesy Chicken Enchiladas, and boy, do we love them!
Preparing the Enchiladas
First thing is first: we have to cook the chicken. For me, I boil it in my Ninja Foodi for 8 minutes, and it’s ready. If you don’t have an Instant Pot or Foodi, you can always boil the chicken in hot water on the stove. If you have a Rock Crock from Pampered Chef, then you can cook the chicken in the microwave easily!
While the chicken is cooking, I took a bag of frozen onions and peppers and dumped them into a bowl of water. I probably used 1/4 of the bag. I then put them in the microwave for 1 minute. Next, drain them, and they’re ready to go!
After the chicken is cooked, you will need to shred it. After that, add it to the bowl with the onions and peppers. Stir in two tablespoons of salsa (I use the mild Kroger brand), and 1/2 tablespoon of taco seasoning (or you can just drizzle the seasoning over it without measuring… no harm in that). Then, stir in 2 tablespoons of chicken broth.
Once combined, spoon generous amounts out on either taco sized shells or burrito sized shells. I used the burrito size. Carefully fold the burritos so that the chicken will not spill out. Then place the folded burrito shells in an oven safe container (I used a glass 9×13).
Preparing the Cheesy Enchilada Sauce
First, you will melt 2 tablespoons of butter in a saucepan on the stove. Once melted, use a whisk to stir in 3 tablespoons of flour. Next, pour in 2.5 cups of chicken broth. You will need the whisk to combine the mixture. We want it to be as smooth as possible, but if it clumps some, don’t stress. Let it simmer for a few minutes. Not matter what, it’ll still taste just fine! After that, use the whisk again to stir in 1 cup of sour cream. Lastly, stir in 2 cups of mixed cheese.
Once the cheese is melted and mixture is smooth, pour the cheesy sauce over the chicken enchiladas in the pan. Sprinkle 1 cup of mixed cheese on top of the enchiladas. Let them bake in the oven at 350 degrees for 25 minutes or until bubbling!
Possible Side Dishes?
You can never go wrong with adding chips and salsa or queso to this meal! That’s something quick and easy for a busy mom. If you want to add something a little extra, try to make some Mexican rice. I have a simple recipe that I’ll be including later 😉 you can also add some refried beans on the side or a Mexican salad that’s topped with sour cream and cheese. Mexican night is my favorite because it’s simple, cost effective, and delicious.
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Cheesy Chicken Enchiladas
Equipment
- 1 Ninja Foodi pressure cooker boiling water on the stove works fine too
- 1 sauce pan
- 1 9×13 baking dish
Ingredients
- 2 large Chicken breasts
- 2 tbsp Salsa
- 5-6 Burrito Shells
- 1/2 cups Mixed shredded cheese
- 1/2 tbsp Taco Seasoning
- 2 tbsp Chicken Broth
- 1/4 cup Frozen Peppers and Onions
Cheesy Enchilada Sauce
- 2 tbsp Salted Butter
- 3 tbsp Flour
- 2 Cups Chicken broth
- 1 cup Sour Cream
- 3 cups Mixed Shredded Cheese
Instructions
- First, cook the chicken. While cooking, put the frozen peppers and onions in a bowl of water. Heat them for 1 minute in the microwave. Drain the water.
- Once chicken is cooked, shred the breasts. Pour chicken in the bowl with the onions and peppers. Add in salsa, chicken broth, and taco seasoning. Combine well.
- Spoon the chicken in the burrito shells. Divide the chicken evenly. Next, fold the shells, and place them in a 9×13 baking dish.
- Preheat the oven at 350 degrees.
- In a saucepan over medium heat, melt the salted butter. As it melts, use a whisk to stir in the flour.
- Once combined, add the chicken broth, and stir with the whisk. Let it simmer for 2 minutes.
- Stir in the sour cream. Once combined, add 2 cups of cheese to the sauce.
- Once the cheese is melted, pour the sauce over the chicken enchiladas in the baking dish. Sprinkled the remaining one cup of cheese over the enchiladas.
- Place pan in the oven for 25 minutes or until the sauce is bubbling.
- Let cool slightly before serving. Enjoy!