Sour Cream Chicken Enchiladas (No Canned Soup)

Recipe by psychotammymom
READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
  • Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
  • Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
  • Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
  • In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
  • Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
  • Remove from heat and stir in sour cream.
  • Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
  • Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.
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