Sour Cream Chicken Enchiladas
(from clair’s recipe box)
Source: tweaked from here: http://centslessdeals.com/2015/01/sour-cream-chicken-enchiladas-recipe.html/
Prep time: 25 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Chicken, Main Dish
Ingredients
- 2-3 cups of shredded chicken (I cooked 4 medium-size chicken breasts and shredded with the paddle attachment on my stand mixer while still hot for about 2.5 cups)
- 10 flour tortillas (check ingredients - no honey or corn syrup)
- 1/3 cup diced green onion (green parts only)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth (check ingredients - no corn syrup)
- 1 cup of sour cream
- 1 (4 oz) can green chiles
- 8 oz monterey jack or pepper jack cheese, shredded (be sure to buy block cheese and shred it yourself for the best flavor with this recipe)
Directions
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Melt butter in a sauce pan over medium heat.
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Once butter is melted stir in flour and cook for about a minute or until golden brown.
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Slowly add chicken broth and whisk until it’s completely smooth.
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Continue to heat sauce until bubbly, once it bubbles, turn down heat to low.
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Once sauce has stopped bubbling add in sour cream and the green chiles. (if the sauce is boiling when you add the sour cream it will curdle)
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Pour 1 cup of sauce into a 9×13 baking dish.
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In a large bowl combine chicken, green onion, and 1 cup of cheese.
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Place 1/10th of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
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Once all the chicken mixture is used, pour remaining sauce over the top of the tortillas in the dish.
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Top with remaining 1 cup of cheese.
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Bake at 350 degrees for 20 minutes or until browned and bubbly.
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Enjoy!