Simply Sour Cream Chicken Enchiladas Recipe


  • 1lb chicken breast, diced
  • 1medium onion, minced
  • 1tablespoon vegetable oil
  • 8(8 inch) flour tortillas, softened
  • 1 1⁄2cups grated monterey jack cheeseor 1 1⁄2 cups Mexican blend cheese, divided
  • 1⁄4cup butter
  • 1⁄4cup flour
  • 1(15 ounce) can chicken broth
  • 1cup sour cream
  • 1(4 ounce) canchopped green chilies or 2 fresh chili peppers, minced

  1. In a frying pan, 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 a 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, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chilies.
  6. Pour sauce evenly over enchiladas.
  7. Top with remaining 3/4 cup cheese (a 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.

Share It To Your Friends!

Share to Facebook