Tasty Tuesday: Nanna’s Chicken Enchiladas





I’ve probably mentioned in a previous post that once a week my parents come over to visit with the kiddos and enjoy a yummy dinner together. We call these nights Taco Tuesdays (aka Tasty Tuesday). Sometimes these nights fall on a Thursday, but the night events always include cooking meals for each other and play time with the kids.

Tonight my mom made her infamous chicken enchiladas that she’s been perfecting for years. She mentioned finding this recipe out of an old Betty Crocker recipe book and she’s been cooking it for us ever since.

Here are the secrets she shared with me tonight…


  • 12 Boneless and Skinless Chicken Thighs
  • 8 Medium Flour Tortillas
  • ½ Block of Monterey Jack Cheese
  • Shredded Cheddar Cheese for Topping
  • Tomato
  • Bouillon Cube
  • Minced Garlic
  • ½ Large White Onion
  • Butter
  • 2 Cups Chicken Broth (or Bouillon Cubes Mixed in Water)
  • Flour
  • Sour Cream
  • Coriander (from your spice rack)


  1. Boil your chicken thighs in water on high (pot uncovered) for 20 minutes. Add the bouillon cube for added flavor.
  2. Sauté a tbsp. of minced garlic, ½ onion and a tbsp. of butter until the onion is clear.
  3. Mix 2 tbsp. of flour with water until it begins to roux/thicken. Add in a tbsp. of sour cream and 2 cups of chicken broth (or the bouillon cube water). Keep pan on medium temperature and mix until the sauce thickens. While stirring add in the ½ block of Monterey jack cheese and the tsp. of coriander. Mix until the cheese is melted.
  4. Once the chicken is finished, cut up into edible pieces then throw them in with half of the Monterey jack sauce. Save the other half to pour on top before placing the casserole dish in the oven.
  5. Prepare the casserole dish by wrapping the chicken and sauce within each tortilla and placing side by side. Pour the extra sauce on, then add the cheddar cheese and tomato on top.
  6. Place casserole dish in the oven for 30 minutes
  7. ENJOY!


* Depending on the size of your casserole dish you may need to use more or less tortillas.

* If you’re not a fan of onions (like me) just sauté the garlic and butter together.

* When making your portion, sometimes adding salsa, guacamole and sour cream on top can add an extra suffin suffin to your meal.


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