Sour Cream Chicken Enchiladas Recipe

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Sour Cream Chicken Enchiladas

Glenda Whisenhunt

By
@Glenda_Whisenhunt

This recipe contains no canned cream style soups.
Very easy


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Comments:

Serves:

8

Prep:

25 Min

Ingredients

1 lb
chicken breast, diced
1 medium
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(s)
chicken broth
8 oz
sour cream
4 oz
green chiles, chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Hashtag: #enchiladas