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sour cream chicken enchiladas

(2 ratings)
Recipe by
Glenda Whisenhunt
Tyler, TX

This recipe contains no canned cream style soups. Very easy

(2 ratings)
yield 8 serving(s)
prep time 25 Min

Ingredients For sour cream chicken enchiladas

  • 1 lb
    chicken breast, diced
  • 1 md
    onion, chopped
  • 1 Tbsp
    vegetable oil
  • 8
    flour tortillas, softened
  • 1 1/2 c
    monterey jack cheese
  • 1/4 c
    butter
  • 1/4 c
    flour
  • 1 can
    chicken broth
  • 8 oz
    sour cream
  • 4 oz
    green chiles, chopped

How To Make sour cream chicken enchiladas

  • 1
    In skillet, cook chicken and onion together in oil over medium heat until chicken is done.
  • 2
    Add cookied chicken and 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 non-stick cooking spray
  • 3
    Melt butter in a medium saucepan, stir in flour to make a roux. Stir and cook until bubbly. Gradually wisk in chicken broth and bring to a boil, stiring frequently.
  • 4
    Remove from heat. Stir in sour cream and green chiles. Pour sauce evenly over enchiladas.
  • 5
    Top with remaining cheese and bake at 400 degrees for 20 minutes or until cheese is melted and sauce near the edge of baking dish is bubbly.

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