Restaurants›El Patron Mexican Restaurant - Worcester›Chicken Enchiladas Recipe

Chicken Enchiladas Recipe

Inspired by El Patron Mexican Restaurant - Worcester
Time50m
Serves2

Two enchiladas filled with shredded chicken and topped with cheese sauce.

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Ingredients

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Filling

Cheese Sauce

Topping

Method

Filling

1

Prepare the Chicken Filling

In a skillet, heat olive oil over medium heat. Add shredded chicken and taco seasoning. Stir well to combine and cook for about 5 minutes until heated through. Remove from heat and set aside.

2

Prepare the Tortillas

Warm the corn tortillas on a hot skillet for about 30 seconds on each side until pliable. This will make them easier to roll.

Cheese Sauce

3

Make the Cheese Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in milk and bring to a simmer. Stir in shredded cheddar cheese, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.

Assembly

4

Assemble the Enchiladas

Place a portion of the chicken filling in the center of each tortilla. Roll them up tightly and place seam side down in a greased baking dish.

5

Add Cheese Sauce

Pour the cheese sauce evenly over the top of the assembled enchiladas.

Baking

6

Bake

Preheat the oven to 350°F (175°C). Bake the enchiladas in the preheated oven for 20-25 minutes until heated through and slightly bubbly.

Garnishing

7

Garnish and Serve

Once baked, garnish with diced green onions and a dollop of sour cream before serving.

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