Simply Sour Cream Chicken Enchiladas by Tori Nicole - Musely
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Simply Sour Cream Chicken Enchiladas

posted in Food & Drink > Recipes
07/03/2016
  • 1 lb chicken breast, diced
    1 medium onion, chopped
    1 tablespoon vegetable oil
    8 (8 inch) flour tortillas, softened
    1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
    1⁄4 cup butter
    1⁄4 cup flour
    1 (15 ounce) can chicken broth
    1 cup sour cream
    1 (4 ounce) canchopped green chilies

  • 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 9x13" 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 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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