Quick and Easy Chicken Enchiladas in Homemade Cream Sauce

RESTLESS CHIPOTLE
42Ingredients
35Minutes
Calories

Ingredients

US|METRIC
  • 3 tablespoons vegetable oil
  • 2 pounds skinless boneless chicken breast
  • salt
  • pepper
  • 1 teaspoon cumin powder
  • 1 tablespoon chili powder
  • 3 cloves garlic (minced)
  • 1 onion (chopped)
  • 1 1/2 cups corn (fresh is best but you can use thawed frozen)
  • 1 can tomatoes (Ro*Tel)
  • 1 cup juice (spicy V-8)
  • 1/4 cup chopped cilantro
  • 16 corn tortillas
  • 2 cups shredded Monterey Jack cheese (reserve 1/2 cup for topping)
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 cup chicken broth (hot, but not boiling)
  • 1/2 cup heavy cream (hot but not boiling)
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 4 ounces chopped green chilies
  • 3 tablespoons vegetable oil
  • 2 pounds skinless boneless chicken breast
  • salt
  • pepper
  • 1 teaspoon cumin powder
  • 1 tablespoon chili powder
  • 3 cloves garlic (minced)
  • 1 onion (chopped)
  • 1 1/2 cups corn (fresh is best but you can use thawed frozen)
  • 1 can tomatoes (Ro*Tel)
  • 1 cup juice (spicy V-8)
  • 1/4 cup chopped cilantro
  • 16 corn tortillas
  • 2 cups shredded Monterey Jack cheese (reserve 1/2 cup for topping)
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 cup chicken broth (hot, but not boiling)
  • 1/2 cup heavy cream (hot but not boiling)
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 4 ounces chopped green chilies
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