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Sour Cream Chicken Enchiladas

By AlbertoV

Member since 2025

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"Sour Cream Chicken Enchiladas"

Serves 8 | Prep Time 25 PT25M | Cook Time 20 PT45M | Dinner

Why I Love This Recipe

A great dinner

Ingredients You'll Need

1
lb chicken breast, diced
1
medium onion, minced
1
tablespoon vegetable oil
8
(8 inch) flour tortillas, softened
1 1⁄2
cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1⁄4
cup butter
1⁄4
cup flour
1
(15 ounce) can chicken broth
1
cup sour cream

1
(4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Directions

In a frying pan, 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 a 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, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Pairs Well With

Anything

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