Need a simple recipe?
It combines all the flavors of a chicken enchilada with a creamy white sauce and flakey crescent rolls.
An immensely epic, combination.
Epic, I say.
If you are busy, as we are.... basketball season.... you will appreciate a dinner that takes really no time at all to throw together.
It calls for cooked chicken. You know what I'm thinking, right?
Left-over usage. Score!
I love it when I can repurpose left-overs into another recipe, especially since they tend to sit in the fridge until I clean it out before my weekly shopping trip. It's waste full, and I am trying to become less waste full.
So, make this dish. I think you'll like it. Become less waste full, like me.
Unless, of course, you are already less waste full. I bow down to you.
Cheesy Chicken Enchilada Bake
- 3-4 Boneless and Skinless Chicken Breasts, Seasoned and Cooked
- 1-2 Tablespoons Extra Virgin Olive Oil
- 1 Medium Sweet Onion, Finely Diced
- 1 Clove of Garlic, Minced
- 1 Teaspoon Finley Ground Sea Salt
- 1/2 Teaspoon Coarsely Ground Black Pepper
- 1 4oz. Can Mild Green Chilies
- 3 Tablespoons Flour
- 16oz. Light Sour Cream
- 1 Cup Chicken Broth, Hot
- 8oz. Shredded Monterey Jack Cheese
- 1- 8oz. Canister Flakey Crescent Rolls
Pre-heat the oven to 375 degrees (F).
Once your chicken is cooked, shred or dice it; set aside.
In a large saute pan, heat the oil on medium/low heat. Add the onion and cook until soft. Add the garlic and cook until fragrant. Season with salt and pepper. Add in the chilies and continue to cook a few minutes to blend the flavors. Sprinkle in the flour and stir, coating well. Next, stir in the sour cream.
Increase the heat to medium/high. Continue stirring until the sauce begins to thicken, 5-8 minutes. A little at a time, add in the hot chicken broth, allowing the sauce to thicken a bit before each addition of the broth. Stir in the cheese, remove from the heat, and add the chicken, coating it well with the cheesy sauce. Adjust seasonings to taste.
Finally, open the crescent rolls, trying as best as possible to keep the dough in a large rectangle. If it breaks apart, don't worry. Top the chicken mixture with the rectangle of dough. If you prefer, add each triangle of dough on top to make four smaller rectangles.
Bake for 10-15 minutes, or until the dough has become flakey and golden. Makes 6-8 servings.
Top with a dollop of sour cream and salsa.