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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
These are so delicious and so easy to make! You can control the amount of heat by a can of “hot” diced tomatoes with green chiles, or adding chopped jalapenos. I am presenting the more mild version here, so add heat as you wish.
- 4 T Butter
- 2 to 3 Tbl Flour
- 1/2 to 2/3 cups Milk
- 1 10-oz can green enchilada sauce
- 2 T vegetable oil
- 1 10-oz can Diced tomatoes with green chiles (mild), drained
- 1 cup frozen diced or shredded chicken breast, thawed
- 6 flour tortillas
- 4 oz (or more) cheddar or Mexican style shredded cheese
- In a medium saucepan, melt the butter over low heat. Add the flour and stir until mixture is smooth (no more lumps).
- Pour the milk in a little at a time, stirring constantly, until you have a nice sauce.
- Remove from the heat, add the can of green enchilada sauce and stir to incorporate.
- In a medium saute pan, add the vegetable oil. Set the pan on medium to medium low heat, add the diced chicken breast and the can of diced tomatoes with green chiles. If you would like it spicier, add a few chopped jalapenos also at this point.
- Saute the mixture until heated through and remove from the heat.
- Fill a flour tortilla with a spoonful of the chicken mixture, roll it up, tucking the ends in, and place in a square baking dish. Continue this until you’ve used all six tortillas. They should fit snugly in the square baking pan.
- Pour the creamy enchilada sauce over the tortillas. The sauce should be enough to cover the tortillas.
- Top the dish with the shredded cheese.
- Bake in a preheated 350 degree oven for 30 minutes, or until the top is slightly browned.
- Let sit for five minutes, then enjoy!
This is a rich, wonderful dish, but if you are in a hurry, you can substitute the white cream sauce with heavy cream and mix it with the green enchilada sauce.
If your diced chicken breast pieces seem large, shred them with a wooden spoon while they are sauteeing. Bettter to have shredded chicken than large chunks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Saute/Bake
- Cuisine: Tex Mex
Keywords: enchiladas, quick and easy, chicken, chicken enchiladas
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.