Today I made these Chicken Enchiladas from the blog, Jane’s Adventures in Dinner. I am participating in a fun recipe swap called #FoodBloggerLove! I was assigned a blog and I was to pick a recipe to make from that blog and post about it here at The Freshman Cook!Â
Once I pulled up my assigned bloggers page, it took me all of 2 minutes to decide what I was going to make. All of the recipes look amazing, and the pictures are awesome, and when I saw the recipe for Chicken Enchiladas, I had to make it!Â
I have been trying to come up with a recipe I liked for Chicken Enchiladas, but I have not had much luck. I keep putting in too much of this or too little of that, and I just can not get it right. So when I saw the Chicken Enchiladas recipe I knew it was fate! Oh my, IT IS AWESOME! I am in love with this recipe! I know you will love it too! I did make a few minor changes to accommodate my family and their likes and dislikes, and it is still awesome! Check out the recipe I made below, and then visit Jane’s Adventures in Dinner and check out her original recipe too!
 Chicken Enchiladas
(printable recipe at end of post) (makes 4)
Enchilada Sauce
1/2 tablespoon Cumin
1 tablespoon Chili Powder
1 1/2 tablespoons Flour
1 mashed Garlic Clove
1/2 tablespoon Garlic Powder
1 1/2 tablespoon Oil
3/4 cup Water
2 cups chopped Tomatoes
Chicken MixÂ
1 1/2 cups shredded, cooked Chicken
1 teaspoon Cumin
1 teaspoon Chili Powder
1 tablespoon chopped Cilantro
4 Tortilla
1 cup shredded Monterey Jack Cheese 
Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps.Â
Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one.Â
Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
Spoon more sauce over top of tortillas. Cover with cheese.
Bake for approx. 20 minutes, until hot and bubbly.
Serve and enjoy!
I hope you will try this recipe. I know you will love it!Â
 Looking for more from Jane’s Adventures in Dinner?Â
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Author: The Freshman Cookprint recipe
Enchilada Sauce
- 1/2 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1 1/2 tablespoons Flour
- 1 mashed Garlic Clove
- 1/2 tablespoon Garlic Powder
- 1 1/2 tablespoon Oil
- 3/4 cup Water
- 2 cups chopped Tomatoes
Chicken Mix
- 1 1/2 cups shredded, cooked Chicken
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 tablespoon chopped Cilantro
- 4 Flour Tortillas
- 1 cup shredded Monterey Jack Cheese
- Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps.
- Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
- Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one.
- Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
- Spoon more sauce over top of tortillas. Cover with cheese.
- Bake for approx. 20 minutes, until hot and bubbly. Serve and Enjoy!
