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Chicken Enchiladas With Sour Cream

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Ingredients

Adjust Servings:
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 (10 3/4 ounce) can chicken broth, undiluted
3/4 cup water
1 (8 ounce) carton sour cream
4 canned jalapeno peppers, seeded and chopped
12 corn tortillas
vegetable oil
1 cup chopped cooked chicken
2 1/2 cups shredded monterey jack cheese, divided

Nutritional information

516.2
Calories
299 g
Calories From Fat
33.3 g
Total Fat
19.2 g
Saturated Fat
100.5 mg
Cholesterol
1028.1 mg
Sodium
32.5 g
Carbs
4.5 g
Dietary Fiber
5.1 g
Sugars
23.5 g
Protein
346 g
Serving Size

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Chicken Enchiladas With Sour Cream

Features:
    Cuisine:

    can you make this the night before and keep in fridge?

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Enchiladas With Sour Cream Sauce,This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I’ve been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!,can you make this the night before and keep in fridge?,This was really good. used leftover chicken from dinner last night and followed the rest of the directions precisely. This was very quick and really easy. The canned jalapenos made this a little bit spicier than the kids can handle, so next time I will use fresh jalapenos because they seem to add less spice when use them. This will definitely be something I make to use up leftover chicken often. Thank you for another great recipe breezermom! Made for PAC Spring 2014.


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    Steps

    1
    Done

    Melt the Butter/Margarine in a Heavy Saucepan Over Low Heat; Add Flour, Stirring Until Smooth. Cook 1 Minute, Stirring Constantly. Gradually Add Chicken Broth and Water; Cook Over Medium Heat, Stirring Constantly, Until Thickened and Bubbly. Stir in Sour Cream and 2 Chopped Jalapeno Peppers. Pour Half of the Sour Cream Sauce Into a Lightly Greased 13 X 9 X 2 Inch Baking Dish. Set Aside Dish and Remaining Sour Cream Sauce.

    2
    Done

    Fry Tortillas, One at a Time, in 2 Tablespoons Oil in a Medium Skillet 5 Seconds on Each Side or Just Until Tortillas Are Softened; Add Additional Oil, If Necessary. Drain on Paper Towels. If You'd Like to Cut Calories, You Can Soften the Corn Tortillas in Water. Just Bring Water to a Simmer in a Skillet. Then Dip Each Tortilla in the Water, One at a Time, For 1 to 2 Seconds on Each Side or Just Until Softened.

    3
    Done

    Place 1 Tablespoon Each of Chicken, Cheese, and Onion on Each Tortilla; Roll Up Tortillas, and Place, Seam Side Down, in Reserved Baking Dish. Pour Remaining Sour Cream Sauce Over Top. Bake, Uncovered, at 425 Degrees For 20 Minutes. Sprinkle Remaining Cheese on Top; Bake an Additional 5 Minutes or Until Cheese Melts. Serve With Enchilada Relish, Below:

    4
    Done

    Combine 1 Large Tomato (finely Chopped), 1/2 Cup Finely Chopped Onion, 2 Seeded and Chopped Jalapeno Peppers, 1/4 Cup Tomato Juice, and 1/2 Tsp Salt. Stir Well and Chill. Serve Over the Chicken Enchiladas With Sour Cream.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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