Creamy Chicken Enchiladas
Tired of the same, boring enchiladas? Then you’ve gotta give this recipe a try! These creamy chicken enchiladas are so flavorful and delicious, you’ll want to lick your plate clean!
Enchiladas are one of my favorite meals to make. We usually make red or green enchiladas, but lately I’ve been craving something different, like these chicken, corn and poblano enchiladas with a creamy white sauce. They’re super flavorful without being spicy (always a bonus when you’re feeding little ones) and baked until they’re bubbly and golden brown on top. Mmm…
I started off by sautéing a mixture of onion, poblano and corn, then tossing it with pulled chicken thighs, seasonings & spices, a bit of the white sauce and a whole lot of Sargento® cheese. Their 4 Cheese Mexican blend was a quick & easy addition – it’s a unique combo of 100% real, natural cheeses.
Then I rolled up the filling in the corn tortillas (I warmed mine a bit so they were more pliable, however, you could fry them too), placed them in a baking dish with a bit of sauce spread across the bottom, then poured the remaining sauce over top. I sprinkled the enchiladas with a little more cheese, some sliced green onions and then placed them into the oven to get nice and hot.
After pulling them out of the oven and letting them rest for 10 minutes or so, I garnished the tops with chopped cilantro and then served them with a side of chopped avocado. They were dreamy! Our entire family loved each and every bite of them.
Sargento’s Chopped At Home Challenge was such a fun way for me to get creative in the kitchen. These enchiladas will definitely become part of our dinner rotation. They’re easy, delicious and extra cheesy!
Hop on over to Sargento to learn more about the Chopped At Home Challenge – we’d love to see how you’d utilize the ingredients in the ‘secret’ basket!
- For the filling:
- 1 tbsp. olive oil
- ½ c. diced yellow onion
- 1 poblano pepper, seeds removed and finely diced
- ½ c. frozen corn
- 2½ c. shredded cooked chicken thighs
- ½ tsp. coriander
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. paprika
- ¼ tsp. cumin
- ¼ tsp. ground black pepper
- 2½ c. Sargento 4 Cheese Mexican Blend, divided
- For the sauce:
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 1 c. whole milk
- ¾ c. sour cream (regular or light)
- 1 c. low-sodium chicken broth
- ½ tsp. kosher sea salt
- ¼ tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- ⅛ tsp. cayenne pepper
- 14 corn tortillas
- 2 green onions, sliced
- 1 tbsp. freshly chopped cilantro (optional)
- Preheat oven to 375 degrees.
- In a medium skillet set over medium heat, add olive oil. When the oil is hot, add the onion, cook for 2 minutes, then add the poblano. Cook for an additional 2 minutes, then add the corn and continue cooking for 3-4 minutes. Remove from the heat, stir in chicken, seasonings, and 2 cups of cheese; set aside.
- In a medium saucepan set over medium heat, melt butter. Add the flour and cook for 1 minute, whisking to prevent the flour from burning. Slowly pour in the milk, whisk until thickened, about 30 seconds. Add the sour cream, chicken broth, salt, cumin, garlic powder, paprika and cayenne pepper. Whisk and allow to simmer for 3-4 minutes or until it thickens. Remove from the heat and pour about ¼ cup of the sauce into the chicken mixture.
- Pour about 2 tablespoons into the bottom of a 9x13-inch baking dish, set the remaining sauce aside.
- Warm the tortillas in the microwave for a few seconds so that they don't crack when rolled (or fry them if desired). Divide the filling between the tortillas, and roll them, placing them seam side down in the dish. Pour the remaining sauce over top, sprinkle with remaining cheese and green onions. Place in the oven to bake for 30 minutes or until the sauce bubbles and the top turns golden brown. remove from the oven and garnish with chopped cilantro, if desired.
-You can easily swap out the corn tortillas for flour, however you'll probably only need 12 instead of 14.
-Try frying the tortillas for crispier enchiladas!
Recipe source: Life Made Simple
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.