Description

Sour Cream
Chicken Enchiladas

Total Time

45mins

Prep 25 mins

Cook 20 mins

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Ingredients Nutrition

Servings 8 Units US

1 lb chicken breast, diced
1 medium onion, chopped
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) canchopped green chilies

Directions

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 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.