Simply Sour Cream Chicken Enchiladas Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
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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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