Editors' Pick
Simply Sour Cream Chicken Enchiladas

-
-
-
-
-
MORE
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!
- Ready In:
- 45mins
- Serves:
- Units:
905
People talking
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
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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Debs Recipes
Contributor
@Debs Recipes
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This is one of the best chicken enchilada recipes I have made, by far!!! The sauce is what makes it!! I have 3 picky, picky, PICKY eaters and ALL of them ate this!! I used store bought shredded chicken so I added cumin, garlic powder, onion powder, and a little bit of chicken stock to the chicken. We will definitely make this again…thank you for this recipe!!1Reply
-
I think the problem with any of these recipes is that they are made to be hot, and I like the flavors but need mild. So I left out the chilies for fear it would be too hot. I always buy mild salsa. Can anyone suggest a way to put some flavor in that does not burn your mouth? I actually did put taco seasoning on my chicken when cooking it. I thought about trying taco sauce that you can buy in the stores. If anyone has any suggestions, thanks.Replies 1
see 974 more