This dish will not disappoint. It is a bubbling cheesy chicken wonder. I know every one has their stand by recipes, but this one is AMAZING. I promise it will be gone before you can take a picture:) This is also great for a pot luck or if you want to take dinner to a friend, I promise they will be drooling.
Ingredients For chicken enchiladas w/green chili sour cream sauce
chicken, cooked and shredded
chicken broth, low salt
mexican blend shredded cheese, divided
sour cream, lite
diced green chilis (4 ounce can)
small flour tortillas
How To Make chicken enchiladas w/green chili sour cream sauce
Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.
PLEASE NOTE: We generally use canned chicken because we always have it on hand. But this also is great for left over rotisserie chicken. Also, if you do not have mexican cheese, monterey jack works well too.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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