These Watkins Chicken Enchiladas offer a comforting twist on a Mexican classic, featuring tender shredded chicken wrapped in soft corn tortillas. The secret lies in the rich, creamy sauce made with garlic liquid spice, sour cream, and a hint of heat from Inferno hot pepper. Baked until bubbly and golden, these enchiladas are topped with melted cheddar cheese for a satisfying finish. Perfect for busy weeknight dinners or family gatherings, they provide a balance of savory, spicy, and creamy flavors.
Watkins Chicken Enchiladas
Description
These Watkins Chicken Enchiladas offer a comforting twist on a Mexican classic, featuring tender shredded chicken wrapped in soft corn tortillas. The secret lies in the rich, creamy sauce made with garlic liquid spice, sour cream, and a hint of heat from Inferno hot pepper. Baked until bubbly and golden, these enchiladas are topped with melted cheddar cheese for a satisfying finish. Perfect for busy weeknight dinners or family gatherings, they provide a balance of savory, spicy, and creamy flavors.Ingredients
Directions
-
Preheat oven to 350°F (175°C). Grease a 13x9-inch baking dish.
-
In a medium saucepan, heat WATKINS Garlic Liquid Spice over medium heat.
-
Add chopped onion to the saucepan and sauté until tender, about 5 minutes.
-
Stir in all-purpose flour and mix well to form a roux.
-
Gradually stir in tomato sauce, water, WATKINS Inferno Hot Pepper, Chicken Soup Base, Mexican Oregano, and Cumin.
-
Cook and stir constantly until the mixture begins to boil and thickens, about 3-5 minutes.
-
Remove saucepan from heat and slowly stir in 1 cup of sour cream until smooth.
-
In a large bowl, combine 1 cup of the prepared sauce, finely chopped cooked chicken, 1 cup of shredded cheddar cheese, and green chiles. Mix well.
-
Dip one corn tortilla at a time into the remaining sauce in the saucepan to soften, then place on a plate.
-
Spoon some of the chicken mixture onto each softened tortilla and roll up tightly.
-
Arrange rolled enchiladas seam-side down in the prepared baking dish.
-
Spoon any remaining sauce over the top of the enchiladas.
-
Sprinkle with the remaining 1 cup of shredded cheddar cheese.
-
Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
-
Garnish with chopped tomato, sliced green onions, and additional sour cream as desired before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 12g60%
- Cholesterol 95mg32%
- Sodium 850mg36%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Substitutions: You can use flour tortillas instead of corn for a softer texture. Mild chiles can be used instead of green chiles for less heat.
Tips: To prevent tortillas from cracking, warm them in a microwave or on a skillet before dipping in sauce. Adjust the amount of Inferno Hot Pepper to control spice level.
Variations: Add black beans or corn to the chicken mixture for extra texture and nutrition.
