Ingredients
-
1
-
1
-
1
-
8
-
1 1/2
-
1/4
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
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!, 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!!, I haven’t made this recipe yet, but when I do, I’ll change the cheese to ‘Pepper Jack’ for a little additional flavor and heat.
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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. |
