Sour Cream Enchiladas

Hey there friends!

I want to share a recipe with you that I've been making for the last few years. This is definitely one of my "go-to" recipes for dinner. You can use diced chicken breast, but I like to use canned chicken as well. If you want a little spice to them, just add the green chilies. These are easy to make, creamy, and delicious. I love everything about them! Give these Enchiladas a try, and let me know what you think!

Recipe adapted from: Food.com

Total Time: 45 minutes
Servings: 5 large enchiladas

Ingredients:
1 pound of chicken breast, diced (if short on time, use cooked canned chicken)
1 medium onion, chopped
1 tablespoon of vegetable oil
5 large flour tortillas
1 1/2 cups of grated Monterey Jack or Mexican Blend cheese
1/4 cup of butter
1/4 cup of flour
1 (15 oz.) can of chicken broth
1 cup of sour cream
Optional: 1 (4 oz.) can of green chilies

Directions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) In frypan, cook chicken and onion together in vegetable oil over medium-high heat until chicken is done and onions are soft.

3.) Divide chicken and onion mixture between 5 large tortillas. Add 1 1/2 tablespoons of cheese to each.

4.) Roll enchiladas and place seam-side down in 9 X 13 baking dish that has been lightly sprayed with cooking spray.
5.) Melt butter in a saucepan.
6.) Stir in flour to make roux. Stir until bubbly.
7.) Gradually whisk in chicken broth. Bring to a boil, stirring frequently.

8.) Remove from heat. Stir in sour cream and green chilies. Pour mixture over enchiladas.

9.) Top enchiladas with remaining cheese.

10.) Bake at 400 degrees for 20 minutes, until cheese is melted and sauce is bubbly.

See how yummy these look?!

Enjoy!

Comments

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