Sour Cream Chicken Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
12 enchiladas
- Serves:
- 4
ingredients
- 2 tablespoons olives or 2 tablespoons canola oil
- 1 cup finely chopped onion
- 3 cups cooked chicken, shredded
- 1⁄2 teaspoon salt
- 2 cups shredded monterey jack cheese
- 12 corn tortillas
- 1⁄2 cup shortening, oil (optional) or 1/2 cup lard (optional)
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 cups sour cream
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons chopped cilantro
directions
- Preheat oven to 375. Grease a 9x13-inch baking pan.
- Saute onions in oil until just beginning to soften. Add shredded chicken, salt and mix to combine. Remove from heat and let cool.
- Add cheese and toss. Set aside.
- Soften the corn tortillas. The best way to do this is to lightly fry them for a few seconds in a hot skillet. Drain on a paper towel. You can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave.
- Add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish.
- To create the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir vigorously for a minute or so.
- Whisk in chicken broth and cook until it thickens and bubbles.
- Remove from heat and add sour cream and green chilies. Mix well.
- Heat thoroughly, without letting it boil.
- Pour the sauce over the tortillas.
- Bake for 30 minutes.
- Garnish with cilantro and serve.
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