Chicken Enchiladas With Green Chili Sour Cream Sauce
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 10 soft taco-size flour tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded monterey jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can diced green chilies
directions
- Preheat oven to 350 degrees.
- Grease a 9x13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute.
- Add broth and whisk until smooth.
- Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies.
- Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
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Tweaks
-
I added garlic powder and onion powder to the sauce, as well as to the chicken. I also added a bit of cumin to the chicken. Additionally, I used corn tortillas instead of flour for the proper consistency. I made the meal as an enchilada casserole, as well, instead of individually rolled enchiladas-it makes for an easier way to make a larger meal.
RECIPE SUBMITTED BY
Jazz Lover
Columbia, MO
<p>Like my name states I love Jazz. I discovered after the kids moved out, that I love to cook. No more jar spaghetti sauce for us!!</p>