Sour Cream Chicken Enchiladas

Recipe by DesiRay
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse chicken and pat dry.
  • Cook in water to cover in saucepan until tender.
  • Drain, reserving 1 1/2 cups broth.
  • Cool and chop chicken.
  • Saute onion in margarine in skillet.
  • Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
  • Microwave tortillas on HIGH for 1 minute or until softened.
  • Spoon chicken mixture onto tortillas.
  • Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
  • Melt 1/4 butter in saucepan.
  • Blend flour into butter.
  • Stir in reserved broth.
  • Cook until thickened and bubbly, stirring constantly.
  • Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
  • Pour over enchiladas.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
  • Bake just until cheese melts.
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