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    Simply Sour Cream Chicken Enchiladas

    71260
    Simply Sour Cream Chicken Enchiladas

    Photo by Gina H.

    <p>Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas &#8212; Hope you give them a try!</p>

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 1

      pound chicken breast, diced

    • 1

      medium onion, chopped

    • 1

      tablespoon vegetable oil

    • 8

      flour tortillas, softened (8 inches each)

    • cups grated monterey jack cheese or 1½ cups Mexican blend cheese, divided

    • ¼

      cup butter

    • ¼

      cup flour

    • 1

      (15 ounce) can chicken broth

    • 1

      cup sour cream

    • 1

      (4 ounce) can chopped green chilies

    Directions

    <p>1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. </p> <p>2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. </p> <p>3. Roll enchiladas and place seam-side down in 9&#215;13&#8221; baking dish that has been lightly sprayed with no-stick cooking spray. </p> <p>4. 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. </p> <p>5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 degrees fahrenheit for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.</p>


    Nutrition

    More recipes by Gina H.