Simply Sour Cream Chicken Enchiladas

Name: Simply Sour Cream Chicken Enchiladas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 lb chicken breast, diced; 1 medium onion, minced; 1 tablespoon vegetable oil; 8 (8 inch) flour tortillas, softened; 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided; 1/4 cup butter; 1/4 cup flour; 1 (15 ounce) can chicken broth; 1 cup sour cream; 1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

(780)

Recipe by Debs Recipes

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb chicken breast, diced
1

medium onion, minced
1

tablespoon vegetable oil
8

(8 inch) flour tortillas, softened
1 ¹⁄₂

cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
¹⁄₄

cup butter
¹⁄₄

cup flour
1

(15 ounce) can chicken broth
1

cup sour cream
1

(4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

DIRECTIONS

In a frying pan, 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 a 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, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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