Off Skillet Empire: Chicken Enchiladas

Since the weather can't decide whether it wants to be nice or horrible, this week will feature another "indoors" recipe - chicken enchiladas.


-1 lb chicken breasts
-8 tortillas
-3 tbsp butter
-3 tbsp flour
-2 cups monterey jack cheese
-2 cups chicken broth
-1/2 white onion, diced. Separate that into 1/4 and 3/4 (or 37.5% of an onion and 12.5% of an onion)
-1 cup sour cream
-1 can diced green chilies (chilis? chiles? eh, who cares.)
-2 jalapenos, chopped
-1 can red chili sauce
-1 small can black beans
-chopped cilantro
-1 packet taco seasoning
-1/2 tomato

Start by tenderizing the chicken, cutting the chicken up into small pieces, and heating in a pan over medium heat. Add in the taco seasoning, and add a little salt and pepper if needed. Cook until the chicken is done.


Set that off to the side to keep it warm. Preheat the oven to 350°.

And now the sauce: melt the butter in a saucepan, and add in the flour. Allow it to thicken. Add in the chicken broth and allow to thicken again. Remove it from heat and mix in the sour cream and the green chilies.


Now coat the bottom of a 9x13 casserole dish or cooking dish with some cooking spray or olive oil, and add in the can of red chili sauce and black beans.


Add the chicken and some of the onions (4.6875% of an onion) to each tortilla.


Roll them up and put them in the dish. Pour in the sauce mixture. Top with cheese and the jalapenos, and add a little hot sauce if you'd like.


Bake for 20-25 minutes on 350°, then broil for 3-5 minutes to get the cheese browned.


Now cut up the tomato, mix with onions and cilantro, and spread that over the top and serve.


Tell me that doesn't just scream "eat me".

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