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Simply Sour Cream Chicken Enchiladas



  • 1lb chicken breast, diced
  • 1medium onion, chopped
  • 1tablespoon vegetable oil
  • 8(8 inch) flour tortillas, softened
  • 1 12cups grated monterey jack cheese or 1 12 cups Mexican blend cheese, divided
  • 14cup butter
  • 14cup flour
  • 1(15 ounce) can chicken broth
  • 1cup sour cream
  • 1(4 ounce) canchopped green chilies
  1. In frypan, 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 9×13″ 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; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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