Mexican Sour Cream Chicken Enchiladas Recipe

Mexican Sour Cream Chicken Enchiladas Recipe

Ingredients:

1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 tablespoon vegetable oil
1 cup sour cream
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1 lb chicken breast, diced
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
8 8-inch flour tortillas, softened


Preparation:

In frypan, 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 9×13″ 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; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.


Leave a Reply