/ Main Dishes
Sour Cream Chicken Enchiladas
chicken breast, diced
flour tortillas, softened
monterey jack cheese
green chiles, chopped
How to Make Sour Cream Chicken Enchiladas
1In skillet, cook chicken and onion together in oil over medium heat until chicken is done.
2Add 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
3Melt 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.
4Remove from heat.
Stir in sour cream and green chiles. Pour sauce evenly over enchiladas.
5Top 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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About Sour Cream Chicken Enchiladas