sour cream chicken enchiladas
Creamy and cheesy. Easy to make and tastes great.
prep time
10 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound boneless chicken thighs small diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon canola oil
- 8 - 8 inch flour tortillas warmed a little
- 2 cups mexican blend cheese divided
- 1/4 cup butter
- 1/4 cup flour
- 1 3/4 cups chicken stock
- 1 cup sour cream
- 2 - jalapenos seeded and finely diced
How To Make sour cream chicken enchiladas
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Step 1Add oil to a large skillet. Place the chicken, onion, and garlic in oil and cook until chicken is almost done. Divide the chicken up between the 8 tortillas. Divide 1 1/2 cup cheese between the 8 tortillas. Sprinkle the chopped Jalapeno's over the cheese. Roll up and place in a baking pan. Preheat oven 400 degrees.
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Step 2Melt the butter in a medium saucepan. Stir in the flour to make a roux. Cook until bubbly and then whisk in the chicken stock. Cook until thickened.
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Step 3Remove from heat and stir in the sour cream. Pour over the enchiladas. Bake for 20 minutes. Top with the remaining cheese and bake until cheese is melted.
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