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

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Recipe by Debs Recipes

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Simply Sour Cream Chicken Enchiladas created by alenafoodphoto

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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:
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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.

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RECIPE MADE WITH LOVE BY

@Debs Recipes

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@Debs Recipes

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"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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review by biasetti

5/19/2022

I tried the enchiladas this evening and found them very good and easy to make. I made them with corn tortillas as these are my favorite. I believe people should use what they prefer.

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review by robranger714

4/6/2022

Enchiladas are not made with flour tortillas. More often they come out chewy . Stick with authentic and use corn tortillas that have been lighyly fried for about 10 sec in your favorite oil.

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review by Michelle G.

3/31/2022

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!!

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review by dogmopkc

3/8/2022

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.

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review by Judy R.

3/5/2022

Made these last night. My husband LOVED them. I usually make them with a can of the green enchilada sauce but these beautiful, flavorful “white” ones topped the others. The sauce was easy to make and I followed the recipe but upped the cheese … delicious!

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