When I’m pressed for time or if I’ve spent more time in the garden than I should and lost track of time, one of my favorite dinners to throw together in 30 minutes is Chicken Enchiladas. It does take a little longer if I don’t boil my chicken thighs first thing in the morning or the day before, but with a little thinking ahead — this meal is quick, easy, hearty, and delicious.
1 Pkg. Soft Shell Taco or Burrito Shells (depending on how large you want them)
3 Cups Cooked Shredded Chicken Thighs (you can use breasts if you prefer)
3 Cups Shredded Cheese (I use whatever I have on hand – Monterey Jack, Cheddar, Colby)
5 Tbsp. Butter
5 Tbsp. Flour
3 Cups Chicken or Vegetable Broth
1 – 1 1/2 Cups Sour Cream or Greek Yogurt
1 – 7 oz. Can of Diced Green Chillies
- Heat oven to 350. Grease 9 x 13 glass dish.
- Mix chicken with 2 cups of shredded cheese. Divide chicken/cheese mixture among 7 to 10 soft shells (depending on which size you have), roll up — folding in both ends to keep mixture from falling out, and place in pan.
- In skillet, melt butter. Stir in flour and cook 1 minute. Add broth and stir until smooth. Heat until thick and bubbly. Remove from heat.
- Stir in sour cream and chillies. Pour over enchiladas and top with remaining cheese.
- Bake 18 – 22 minutes then brown under broiler for additional 3 minutes if you like.
These enchiladas are great served alone or with a side of onion, green pepper, lettuce, salsa — you know, all the fixings. I have also added a package of taco seasoning to the chicken and cheese mixture before filling the shells, but find it makes this meal too similar to tacos, burritos, and tostadas. I like it without because it is mild and the green chillies give the gravy a completely different Mexican flavor. If you find the taste bland, you could try the seasoning or perhaps spice it up a bit with some jalapenos as well!
This is a great meal that doesn’t get the kitchen too hot during the summer and doesn’t take up hours of my time to prepare, a win, win! And for this I am — Simply Grateful.