Creamy Chicken Enchiladas

Most recipes are easily converted to a Dutch Oven, once you know certain elements. A 12" Dutch oven is comparable to a 9"x13" pan. Knowing that makes it easy to switch casseroles to a Dutch oven. This is one recipe that can be cooked in a 9"x13" casserole in the oven at 350 degrees. It can also be cooked in a cast iron skillet on the stove top since the cheese on tops just needs to be melted.  This is a mild dish full of flavor, but you can add more spices and heat if desired.







Easy Creamy Chicken Enchiladas

3 tbsp butter
3 tbsp all purpose flour
2 cups chicken broth
1 package of favorite taco seasoning

salt to taste
1 (4oz) can chopped green chilies
 2 cups cooked shredded chicken breasts
1 C sour cream
12 corn tortillas, cut into bite-sized pieces
2 cups grated cheese,

1. In a 12" Dutch Oven, melt butter. Stir in flour, cook for 1 minute and whisk in chicken broth.  Stir until smooth and thickened.
2. Stir taco seasoning, salt, green chilies and chicken into the sauce. Bring to a simmer, and cook a until chicken is is warmed.
3. Stir sour cream into the sauce and add the tortillas pieces, and 1 cup of cheese. Stir until combined and top with remaining cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

This recipes cooks best with more heat on the bottom, I use 12-14 briquets on the bottom and 10 on top.