Sour Cream Chicken Enchiladas

"My friend found this on another website and we both ended up making it. Excellent enchiladas! I added lots more cilantro and no chilis, to my taste. And I my chicken happened to have been marinated in a lime marinade, which I think gave it a good flavor. I may just add some lime next time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
15
Yields:
12 enchiladas
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes