Enchiladas are a big favorite in our home. Every one of my kids love Family Favorite Enchiladas! Over the years I’ve made many different types of enchiladas, but this one is always, always, always our favorite.
What makes a great family-friendly enchilada recipe? For most cooks, the recipe has to be: easy to make and popular with the family. The white enchilada sauce in this recipe is so creamy and cheesy the kids won’t notice the onions and green chiles! You can leave the onion and chiles out, but the flavor won’t be quite the same. This recipe is perfect for taking to new neighbors, families with newborn babies or any type of gathering. When we get together with Grant’s family, this is the most often requested birthday dinner menu! We usually serve it with Tomato and Red Pepper Mexican Rice or Cilantro Lime Rice, Black Beans, and our new favorite Mexican Street Corn Salad. The dinner isn’t complete without a healthy serving of homemade Guac and Sheri’s Salsa. I’m craving this meal as I write this post!
I inherited this recipe from my dear friend Tessa. She gave me her recipe for chicken enchiladas and it’s been our family “go-to” recipe since.
I’ve made these for everything from Sunday dinners to team dinners. One of those tried and true, never disappoint recipes. The secret ingredient in our Family Favorite Enchiladas? Coriander. It gives the sauce a distinct, but subtle flavor. The sauce is made with sour cream, lots of cheese, sautéed green chiles and chicken broth. If you love white sauce on your enchiladas, you’ll love our Family Favorite Enchiladas.
This is a recipe that’s sure to become your family favorite too! I usually make a double batch and freeze a pan for sharing or a busy night!
Family Favorite Chicken Enchiladas
- 8 flour tortillas regular, not burrito size* at room temperature
- 2 tablespoons butter or margarine
- 1 cup chopped onion I like sweet onions such as Walla Walla or Vidalia
- 1 teaspoon coriander
- 2 cloves garlic minced
- ground pepper
- 3 tablespoons flour
- 8 oz sour cream regular or low or non fat
- 2 cups chicken broth
- 1-4 oz can chopped green chilies not drained
- 3-4 cups grated colby-jack cheese divided
- 3 cups cooked chopped chicken see recipe notes
- olives mushrooms, tomatoes, green onion optional, for topping enchiladas
Melt butter in a large saucepan over medium high heat. Place onion and coriander to melted butter and cook for about 5 minutes or until onions are softened. Lower heat to medium and add minced garlic. Cook for an additional minute until fragrant. Be careful to not burn garlic. Add pepper.
Stir flour into sour cream and add to onion mixture in pan. Stir in broth and green chilies and continue to cook until thick and bubbly. Remove from heat and add 1/2 cup of grated cheese.
Filling and Assembly:
Put about 1/2 cup of sauce into a 9×13 greased pan, using a spatula spread sauce over bottom of pan.
Stir 1/2 cup of sauce into chopped chicken in bowl. Place about 1/4-1/3 cup filling onto each tortilla and spread filling to cover length of tortilla, sprinkle with a couple of tablespoons of grated cheese. Roll up tortilla and place in prepared dish, seam side down. After all tortillas are filled and rolled, top with remaining sauce. Cover pan with foil and bake in 350 degree oven for about 30 minutes.
Remove pan from oven. Remove foil and top with remaining grated cheese.
Bake for about 5-10 additional minutes, or until heated through.
Let sit for 10 minutes before serving to allow cheese and sauce to set up.
- Do not purchase no-fat tortillas. They don’t roll well and will break apart in assembly. It is best to have tortillas at room temperature for easiest assembly.
- I have made this recipe using non-fat and low-fat sour cream with great results.
- To cook chicken: I usually prepare the chicken the day before. I place seasoned (salt and pepper) chicken breasts in a crock pot on low for 4 hours. Pour a bottle of green chili salsa (about 8-10 oz) over the chicken before cooking. When I make the sauce for the enchiladas above, I use the juice from the cooked chicken breasts instead of the chicken broth called for in the recipe.
- I also love the method in ABK’s How to Cook Frozen Chicken in the Instant Pot recipe.
- If you are in a big hurry, one Rotisserie chicken, chopped works well, or Costco sells chicken, cooked and chopped in their refrigerated section.
- If you double this recipe, it fits into a jelly roll pan.
- This recipe also freezes well. Make up to the point of baking. Freeze, covered tightly with foil. When ready to bake, do not thaw, bake at 325 for about 1 hour 15 minutes, covered in foil. Proceed with last step of removing foil and covering in additional cheese, bake for 5-10 minutes or until hot and bubbly.