Roasted Chicken Enchiladas
A flavorful roasted chicken with a cheesy green chili sauce wrapped in flour tortillas and covered with cheese
Ingredients
- 15 Flour Tortillas 8 inch
- 2 cups Mexican Blend Shredded Cheese monterey jack, cheddar, asadero & quezo quesadilla cheeses
For the Chicken
- 1½ lb Chicken Breast
- ½ cup Oil
- 2 tbsp Taco Seasoning see recipe below
- ¼ cup Lime Juice
For the Cheese Sauce
- ¼ cup Butter
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- ¼ cup Flour
- 2 cups Milk
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 7oz can Green Chilis
- 3 cups Mexican Blend Shredded Cheese
Instructions
- Add all of the ingredients for the chicken to a gallon sized zippered bag. Mix everything together and let marinate, at least 30 minutes (up to overnight).
- Preheat oven to 375degF.
- On a baking rack over parchment paper covered baking sheet, add pieces of chicken. Place in oven for 20 minutes. Remove to a bowl to cool slightly. Then chop or shred into small pieces.
- In a sauce pan over medium high heat, add butter, garlic and onion powders. Once melted whisk in the flour and let cook for 2 minutes. Add in seasonings and then whisk in milk slowly, allowing it to thicken. Let cook for 2 minutes then add green chilies. Add the cheese in by the handful and continue to whisk until combined.
- In a 13x9 baking dish, add a thin layer of cheese sauce in the bottom. Fill each tortilla with a portion of chicken and then a tablespoon cheese sauce. Roll up top to bottom and place in baking dish.
- Pour remaining cheese sauce over top of filled tortillas. Sprinkle shredded cheese evenly over top. Place in oven for 15 minutes. Let sit for 5 minutes before serving.
Notes
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