Simply Sour Cream Chicken Enchiladas

Monday, June 1, 2009

Simply Sour Cream Chicken Enchiladas

These were really good - good Mexican taste and not spicy at all. I served them with Taco Rice. I used the leftover grilled chicken from last night and it tasted great! I also used sharp white cheddar cheese (b/c I had some leftover from another recipe) I liked this recipe because it didn't have cream of chicken soup in it. I cut the recipe in half and it was still too much. I'll eat the leftovers for lunch tomorrow.

Simply Sour Cream Chicken Enchiladas

prep time: 15 MINScook time: 20 MINStotal time: 35 mins


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


  1. Preheat oven to 400ºF. Lightly spray 9x13x2-inch pan with cooking spray.
  2. In skillet, cook chicken and onion together in oil over medium-high heat until chicken is just done. 
  3. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 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; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 
  5. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) 
  6. Bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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