Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 8
The colour alone of this dish will make your mouths water! Let alone eating it! I love this recipe so much. Every time I serve this, it is always a hit! Feel free to add more of your preferred ingredients and also be very generous with the amount of cheese that you will add. Thank me later. Enjoy!
3 cups shredded chicken breasts
12 corn or taco-size flour tortillas
2 cups mozzarella cheese, divided
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 4-ounce cans diced green chiles, drained
1 1/2 cups shredded cheddar cheese
2 tablespoons green onions
Step 1: Prepare the oven and preheat to 175 degrees C for corn tortillas and 190 degrees C for flour tortillas.
Step 2: Place a medium saucepan on the stove and turn the heat to medium.
Step 3: Add the butter and allow it to melt.
Step 4: Add the flour and broth. Cook and stir until thick and bubbly.
Step 5: Add the cumin, sour cream, green chiles, salt, and pepper. Cook until bubbly. Remove from the heat right away.
Step 6: Apply cooking spray in a 9×13-inch baking dish.
Step 7: Arrange 6 tortilla chips on the bottom of the baking dish.
Step 8: Place the chicken over the tortillas and sprinkle 1 cup of Mozzarella cheese on top of the chicken.
Step 9: Add 1/2 of the sour cream on top of the cheese.
Step 10: Arrange the rest of the 6 tortillas over the enchilada sauce.
Step 11: Add the rest of the mozzarella and cheddar cheese, as well as the sour cream on top.
Step 12: Place inside the oven and bake for 15 minutes.
Step 13: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.
Step 14: Sprinkle green onions on top.
Step 15: Serve and enjoy!
1. I cook the chicken in an Instant Pot.
2. For this recipe, I used 4 chicken breasts, chopped into small cuts.
3. You can use canned chicken or any kind if you do not have raw chicken.
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