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Chicken Enchiladas

From the kitchen of Kelly Minter and her Bible Study
The Living Room Series: RUTH, loss, love and legacy

Serves 6-8
Perhaps one of my all-time favorite dishes. It takes a little effort, but your group will love you for taking the time to tackle this one. (And it’s even better the next day.)

6 Chicken breasts (boiled 20 min, keep 2 cups broth)
2 cups canned chicken broth
8 burrito size tortillas
8 Tblsp. picante sauce (Terri used a 16 oz. jar of chunky salsa)
1/2 cup tightly packed cilantro
1/2 cup sour cream
1 tsp. cumin (Terri used 2 tsp.)
1 Tblsp. flour (Terri used 2 Tblsp.)
1/2 stick of butter
4 oz. grated jack cheese
4 oz. grated cheddar cheese
optional, 1 can black beans, rinsed and drained

In blender, combine cumin, cilantro, sour cream, 1 cup canned chicken broth, 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 other cups of chicken broth until smooth and creamy (I usually add more flour to make it thicker). Add in sauce in blender. This is the “gravy”.

To make enchiladas: Take each tortilla and fill with 1/3 cup shredded chicken and 1-2 Tbsp of picante sauce. You can also add black beans to this which I love.

Roll Tortillas and place in 9×13 pan with seam side down.
Fill 9×13 pan with gravy and completely cover the enchiladas. Sprinkle cheeses on top.
Bake uncovered for 30 minutes at 350 degrees.

Terri’s notes:
~ I mixed the shredded chicken, black beans, and a 16 oz. jar of salsa together and divided the mixture evenly to fill the burritos-very hearty and delicious!
~ See more recipes or find out more about Kelly’s wonderful Bible Studies at

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