sour cream chicken enchiladas

How To Make sour cream chicken enchiladas

• 1

  Preheat oven to 350 degrees F.
• 2

  Melt the butter in a medium skillet over medium-low heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the minced garlic, cooking for 1 minute while stirring.
• 3

  Sprinkle the onion mixture with the flour and cook over medium-low heat for 2 minutes. Slowly add the chicken broth while stirring. Cook until thickened.
• 4

  Remove the pan from the heat and stir in the sour cream and fire-roasted green chiles.
• 5

  In a medium bowl combine the sour cream, green onions, cooked chicken, 1/4 cup of each cheese, fire-roasted green chiles, and 3 tablespoons of the sour cream enchilada sauce.
• 6

  Spread about 1/4 to 1/3 cup of chicken mixture down the center of the tortilla. Roll the tortillas up and place them in a greased 9×13-inch dish.
• 7

  Drizzle the remaining sauce over the enchiladas.
• 8

  Cover the dish with aluminum foil and bake for 15 minutes.
• 9

  Remove the foil, sprinkle with the remaining cheese, and bake uncovered for 10-15 minutes or until the cheese melts. Top with chopped cilantro and serve promptly.
• 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!
• Printable Recipe Card