Enchiladas Simply Sour Cream Chicken Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 453.59 g chicken breast, diced
- 1 medium onion, chopped
- 14.79 ml vegetable oil
- 8 (64 inch) flour tortillas, softened
- 354.88 ml grated monterey jack cheese or 354.88 ml Mexican blend cheese, divided
- 59.14 ml butter
- 59.14 ml flour
- 425.24 g can chicken broth
- 236.59 ml sour cream
- 113.39 g can chopped green chilies
directions
- In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio