"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Simply Sour Cream Chicken Enchiladas Recipe

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This recipe for Simply Sour Cream Chicken Enchiladas, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Gorringe
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb chicken breast, seasoned, cooked and shredded
1 medium onion, chopped
1 Tbsp olive oil
8 (8 inch) flour tortillas, softened
1 1/2 cup grated monterey jack, cheddar or Mexican cheese blend, divided
1/4 cup butter
1/4 cup flour
1 (15 oz) can chicken broth
1 cup sour cream
1 (4 oz) can chopped green chilies
salt and pepper to taste

Directions:
Directions:
Preheat oven to 400.
In a frying pan, cook onion in oil over medium heat until softened and golden brown.
Add butter and stir until melted. Stir in flour to make a roux. Stir and cook until bubbly. Gradually whisk in chicken broth then bring to boiling, stirring constantly.
Remove from heat. Stir in green chilies and sour cream. Set aside.
Divide shredded chicken evenly between 8 tortillas. Add 1 Tbsp cheese to each tortilla.
Roll enchiladas and place seam-side down in a greased 9x13 pan.
Pour sauce evenly over enchiladas.
Top with remaining cheese.
Bake until golden and bubbly on top, about 20 minutes.
Serve with refried beans, spanish rice and salsa.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This tastes so much better than recipes using canned creamed soups. Using rotisserie chicken or leftover chicken makes this recipe really fast and easy.

 

 

 

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