This is by far one of my favorite recipes! You can easily make the enchiladas ahead of time and freeze them- then just make the sauce when you’re ready to cook them. I make extras to freeze and my husband will just heat them up in the microwave as easy burritos for a quick lunch or snack. I use to make them all the time when I was single because it was a quick meal for one!
8 Flour Tortillas (Taco Size)
2 Chicken Breasts (Shredded)
2 Cups Mexican Rice
1 Cup Shredded Cheese (I use Monterrey Jack)
Tequila Enchilada Sauce:
3 TBS Salted Butter
3 TBS Flour
1/2 Cup Tequila (optional)
1 1/2Cup Chicken Broth
1 8oz container Sour Cream
1/2 can Rotel Mexican Lime & Cilantro Tomatoes
Start off by making your rice. I cheat and use Knorr sides Mexican rice- it's easy and tastes good. I add in 1 cup of frozen corn while it's cooking to up the veggie intake. :)
Now, to form your enchiladas:
Get an 8x12 casserole dish to put your enchiladas in once you've stuffed them.
Note: If you want to freeze ahead for easy take out just wrap each enchilada in a paper towel then in a piece of aluminum foil- place in a freezer bag and freeze. You can pull them out individually to make and eat as burritos- just remove the aluminum foil and pop in microwave for 60 seconds or continue on with making the Tequila Lime Enchilada Sauce and bake them like normal.
Once you have made the roux, you will quickly add in the tequila (this is a kid friendly recipe- the alcohol burns off- the tequila just adds a kick of flavor to your sauce)- if you don't want to use tequila then just use 2 cups of chicken broth instead of 1. You will add in your chicken broth at this step too. Whisk until smooth and bring to a boil.
Add in 1/2 can of Rotel tomatoes- I like the Mexican Lime & Cilantro. Turn off the burner. Then add in your sour cream. Stir well.
Now pour your sauce over your enchiladas.
Add cheese if you wish. And bake at 350 degrees for 25 minutes.