CREAMY CHICKEN ENCHILADAS WITH MEXICAN STREET CORN RICE| WHAT’S FOR DINNER? | COOK WITH ME | ASHLEYLAURENPRICE
Welcome back to another recipe! The enchiladas and rice in this video are sure to be a favorite and I can’t wait to hear what you think of them! They make for a great weeknight meal (especially if you are looking for something new to make on Taco Tuesday) and are sure to please.
CREAMY CHICKEN ENCHILADAS
8 tortillas
3 cups of shredded chicken (I used rotisserie)
2 cups of shredded cheese (Monterey Jack or any favorite Mexican cheese blend)
4 oz. cream cheese, softened
2 teaspoons garlic powder
3 tablespoons butter
3 tablespoons flour
1 tablespoon taco seasoning
2 cups broth (I used vegetable, but you can use any kind you want)
3/4 cup sour cream
4 oz. can diced green chiles
Preheat oven to 350*. Mix together chicken, cream cheese, garlic powder, and 1 cup of shredded cheese.
Distribute mixture evenly among 8 tortillas and roll to close.
Place rolled tortillas seam side down in a greased 13 x 9 pan.
In a saucepan over medium heat, melt butter. Add flour and taco seasoning and whisk to combine. Allow mixture to cook for a couple of minutes to cook off raw flour taste.
Add broth and whisk until smooth. Allow to thicken for a few minutes and then add sour cream and chilis. Whisk mixture and cook until sour cream is dissolved, but do not bring to a boil.
Pour the sauce over the rolled tortillas and top with remaining cheese. Bake for 20-25 minutes.
MEXICAN STREET CORN RICE
14 oz. broth (I used vegetable, but you can use any kind you want)
1 cup uncooked rice (I used Jasmine)
1 cup sour cream
4 oz. diced green chiles
1 cup shredded cheese (Monterey Jack or any favorite Mexican cheese blend)
1 can corn, drained and rinsed
1/4 cup cilantro, chopped
1/4 teaspoon salt
Preheat oven to 350*. Bring broth and rice to a boil over medium high heat. Once it begins to boil, reduce heat to low and simmer, covered, for 20 minutes.
Once cooked, remove from heat and add sour cream, green chiles, corn, cilantro, salt, and 1/2 cup of cheese.
Pour mixture into a greased casserole dish and top with remaining cheese. Bake uncovered for 30 minutes.
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