These homemade Chicken Enchiladas are my husband’s favorite! According to him, they’re his favorite meal that comes out of my kitchen. We’ve been enjoying them for years and until now I haven’t written down the recipe! No more excuses… now he can make his OWN enchiladas! Lol
This week my husband turned 37! Woah! When did I ever become old enough to be married to a 37-year-old? He’s way too close to 40 for my liking. Why does time have to pass by so quickly?! I blinked and all of a sudden we’ve been married for 14 years and have 5 children!! How did all of that happen? It’s a total blur. My biggest question is how my oldest child is approaching her last year of elementary school? SHE WAS JUST IN KINDERGARTEN! I seriously feel like I’m on my knees begging and pleading for time to slow down and it’s just. not. happeningggg!!! Ugh. I think I just need to have another baby. I’m pretty sure that will solve everything. 🙂
I highly adapted this recipe from a Campbell’s Soup can to make it gluten free. I’ve been making this dish for years and have served it to many of our guests. These enchiladas always get rave reviews, some even calling them restaurant-quality. I think anything tastes better when someone else makes you something just because you didn’t have to put in the effort. Lol. I’m sure I’ll love these enchiladas even more when they’re placed in front of me after my husband makes them for the first time! 😉
Ingredients
- 2 large chicken breasts, shredded
- 1/2 C sour cream
- 1 C Pace Medium Salsa
- 1 C Colby Jack Cheese, shredded
- 6-8 tortillas (corn tortillas if GF)
- 2 tsp chili powder
- 1 C chicken broth
- 2 T Better Than Boullion, chicken flavor
- 2 T corn starch
- 1/4 C cold water
- shredded cheese
- green onion
- fresh cilantro
- tomato
- guacamole
Instructions
- Preheat oven to 350 degrees.
- Shred chicken and set aside.
- On stovetop, bring chicken broth and Better Than Boullion to a boil. In a separate bowl, mix corn starch with cold water. Slowly pour corn starch mixture into chicken broth and then reduce heat. Stir until mixture is evenly thickened.
- Add sour cream, chili powder and salsa to soup mixture on stove top. Stir well.
- Remove 1/4 C of enchilada sauce and thinly cover bottom of casserole dish so tortillas don't stick to the bottom. Now remove 1 C of sauce and add it to shredded chicken. Add Colby Jack Cheese and mix.
- Spoon chicken mixture into soft tortillas, placing seam-side down onto casserole dish. Pour remaining sauce over the filled tortillas.
- Bake for 30 minutes or until enchiladas are hot and bubbling. Top with additional shredded cheese, fresh cilantro, chopped tomato, green onion and guacamole.
Notes
highly adapted from Campbell's Soup
