Chicken Enchiladas w/Green Chili Sour Cream Sauce

Name: Chicken Enchiladas w/Green Chili Sour Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8
Cuisine: Mexican
Ingredients: 2 c chicken, cooked and shredded; 2 c chicken broth, low salt; 2 c mexican blend shredded cheese, divided; 1 c sour cream, lite; 1 can(s) diced green chilis (4 ounce can); 3 Tbsp flour; 3 Tbsp butter; 10 small flour tortillas

By Missy Wimpelberg
@MWimpelberg

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.

Rating:

★★★★★ 4 votes5

Comments:

14 Comments

Serves:

6-8

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c

chicken, cooked and shredded
2 c

chicken broth, low salt
2 c

mexican blend shredded cheese, divided
1 c

sour cream, lite
1 can(s)

diced green chilis (4 ounce can)
3 Tbsp

flour
3 Tbsp

butter
10

small flour tortillas
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How to Make Chicken Enchiladas w/Green Chili Sour Cream Sauce

Step-by-Step

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.