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Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kelly Roberts

Category:
Category:

Ingredients:  
Ingredients:  
8 8-inch flour tortillas
3 C. Shredded or chopped chicken (I use Costco Rotisserie Chicken)
1 medium onion
3 C. Mexican cheese
3 T. unsalted butter
3 T. flour
2 C. chicken broth
1 - 4 oz. can diced green chilis

Directions:
Directions:
Spray a 9 x 13 inch baking dish with cooking spray. Preheat oven to 350 degrees.

In a frying pan, sautÚ onion and add rotisserie chicken.

Divide cooked chicken and onions evenly between the 8 tortillas. Add 1 1/2 tablespoons of cheese to each tortilla.

Roll tortillas and place seam-side down in baking dish.

Melt butter in a medium saucepan, stir in flour to make a roux. Stir and cook until bubbly, and slowly whisk in chicken broth. Bring to boiling, stirring frequently.

Remove from heat and stir in sour cream and green chilies.

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 400║ F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Enjoy!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
One of my families favorite recipes.

 

 

 

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