The recipe comes from my Norfolk, Virginia friend Eric, a.k.a. Bubba. Bubba and I were the two cooks in our group and would regularly swap recipes and cooking techniques. One summer when our families shared a house on the Outer Banks of North Carolina, the two of us spent a happy week experimenting in the kitchen, cooking up a storm, and because we were a part of a large group, never had to be on clean up detail. We didn’t cook these enchiladas during the week but to this day, it is one of my favorite Bubba recipes.
These chicken enchiladas are so rich and creamy that they are definitely a once-in-awhile, special occasion meal. However, they are so good that they are worth the splurge when the craving for Mexican food strikes. Because the recipe uses pre-cooked chicken, it is a great way to use up leftover cooked chicken breasts. Alternatively, I will put some boneless chicken breasts in the crock pot in the morning before I leave the house and when I return I have the cooked chicken I need. And of course, whenever I make these enchiladas, we fondly remember our time in Norfolk which is really what makes this recipe so special.
CHEESY CHICKEN ENCHILADAS
1 soft taco kit
3 boneless chicken breasts, cooked and shredded
1 tablespoon olive oil
1 small onion, minced
1- 8 ounce package cream cheese
1 small canned chopped green chilis
2 1/2 cups shredded jack cheese, divided
1 1/2 cups chicken stock, divided
1/3 cup flour
1/3 cup butter
1 cup low-fat milk
1 cup low-fat sour cream
2-3 dashes Tabasco sauce
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large skillet set over medium-high heat. Add the onions and cook for 2-3 minutes until soft.
- Add the chicken, seasoning from the taco kit, the can of green chilis, 1/2 cup of the stock, cream cheese, 1/2 cup of the shredded cheese, and 1/2 of the taco sauce from the kit. Cook until the cheese is melted and heated through.
- Divide the filling evenly amongst the tortillas/taco shells rolling each one. Place the filled tortillas seam side down in a single layer in a large casserole dish.
- In a saucepan, combine the flour and butter, blending well as the butter melts.
- Slowly blend in the remaining stock, milk, and 1 1/2 cups of cheese, stirring constantly until well blended.
- Place the sour cream in a small bowl and slowly stir in about 3/4 of a cup of the sauce. Stir well to combine then return the mixture to the pan.
- Add the Tabasco sauce and remaining taco sauce and stir well until the entire mixture is well blended.
- Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake uncovered in the oven for 45 minutes.
- Allow to sit for 10 minutes before serving.