Simply Sour Cream Chicken Enchiladas

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Simply Sour Cream Chicken Enchiladas

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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!

  • 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

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 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. 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.


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