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last night we had sour cream chicken enchiladas.... using rotisserie chicken. AMAZING and very easy. DH couldn't stop raving about it.

Simply Sour Cream Chicken Enchiladas


(my modifcations follow)


  • 1 lb chicken breasts, diced
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 8 (8in) flour tortillas, softened
  • 1 cup grated monterey jack or mexican cheese blend- divided
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 (15oz) can chicken broth
  • 1 cup sour cream
  • 1 (4oz) can diced green chilies


  • In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  • Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  • Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  • Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  • Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  • Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
  • My modifications
  • - I used a cooked rotisserie chicken and removed the meat... then heated it in a pan with oil and chopped onions and garlic, added cumin.... then continue with the rest of the recipe.

Categories: Main Dish  Mexican 
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