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Simply Sour Cream Chicken Enchiladas

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Ingredients

Adjust Servings:
1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups 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 or 2 fresh chili peppers, minced

Nutritional information

507.3
Calories
265 g
Calories From Fat
29.5 g
Total Fat
13.9 g
Saturated Fat
85.4 mg
Cholesterol
755.8 mg
Sodium
35.6 g
Carbs
2.3 g
Dietary Fiber
3.7 g
Sugars
24.3 g
Protein
260g
Serving Size

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Simply Sour Cream Chicken Enchiladas

Features:
    Cuisine:

    I added taco seasoning, 8 oz of softened cream cheese, and an additional can of green chiles to the chicken mixture. I also used white corn tortillas heated up slightly in a pan with PAM before rolling the enchiladas. I topped with sliced pickled jalapeos for a nice crunch and kick. it was very yummy!

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Simply Sour Cream Chicken Enchiladas, Easy to assemble, deliciously creamy and a great choice for once-a-month cooking And there is NO canned cream soup in my enchiladas — Hope you give them a try!, I added taco seasoning, 8 oz of softened cream cheese, and an additional can of green chiles to the chicken mixture I also used white corn tortillas heated up slightly in a pan with PAM before rolling the enchiladas I topped with sliced pickled jalapeos for a nice crunch and kick it was very yummy!, Ive made this recipe for years ? Only use white corn tortillas while my sauce is cooking I add jalapeos sliced and some of the juice Gives a little heat to it But I like spice!!


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    Steps

    1
    Done

    In a Frying Pan, Cook Chicken and Onion Together in Oil Over Medium-High Heat Until Chicken Is Just Done.

    2
    Done

    Divide Cooked Chicken Evenly Between 8 Tortillas; Add 1 1/2 Tablespoons Cheese to Each Tortilla.

    3
    Done

    Roll Enchiladas and Place Seam-Side Down in a 9x13" Baking Dish That Has Been Lightly Sprayed With No-Stick Cooking Spray.

    4
    Done

    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
    Done

    Remove from Heat; Stir in Sour Cream and Green Chilies.

    6
    Done

    Pour Sauce Evenly Over Enchiladas.

    7
    Done

    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.

    Avatar Of Vienna Chambers

    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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