Watkins Chicken Enchiladas

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.

Cooking Method: Baking, Boiling

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 450

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

2 teaspoon WATKINS Garlic Liquid Spice
1 cup Chopped onion
1/4 cup All-purpose flour
1 can (15 ounces) tomato sauce
1/2 cup Water
1/4 cup WATKINS Inferno Hot Pepper
1 tablespoon WATKINS Chicken Soup Base
1 teaspoon WATKINS Mexican Oregano
1 teaspoon WATKINS Cumin
1 cup Sour Cream
3 cups Finely chopped cooked chicken
2 cups Shredded Cheddar Cheese
1 can (4 ounces) green chiles, drained
12 count 6-inch corn tortillas
1 cup Chopped tomato (for garnish)
1/2 cup Sliced green onions (for garnish)
1 cup Sour Cream (for garnish)

Directions

1
Preheat oven to 350°F (175°C). Grease a 13x9-inch baking dish.
2
In a medium saucepan, heat WATKINS Garlic Liquid Spice over medium heat.
3
Add chopped onion to the saucepan and sauté until tender, about 5 minutes.
4
Stir in all-purpose flour and mix well to form a roux.
5
Gradually stir in tomato sauce, water, WATKINS Inferno Hot Pepper, Chicken Soup Base, Mexican Oregano, and Cumin.
6
Cook and stir constantly until the mixture begins to boil and thickens, about 3-5 minutes.
7
Remove saucepan from heat and slowly stir in 1 cup of sour cream until smooth.
8
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.
9
Dip one corn tortilla at a time into the remaining sauce in the saucepan to soften, then place on a plate.
10
Spoon some of the chicken mixture onto each softened tortilla and roll up tightly.
11
Arrange rolled enchiladas seam-side down in the prepared baking dish.
12
Spoon any remaining sauce over the top of the enchiladas.
13
Sprinkle with the remaining 1 cup of shredded cheddar cheese.
14
Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
15
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.

Keywords: chicken, enchiladas, mexican, cheese, spicy, garlic, tomato sauce, baked, dinner, comfort food, family meal, cheese sauce, tortillas, green chiles, watkins, easy recipe, weeknight dinner, casserole, shredded chicken, hot pepper

Read it online: https://www.chefs-mate.com/recipe/watkins-chicken-enchiladas/