Sour Cream Chicken Enchiladas

These enchiladas are creamy, cheesy and just delicious.  They are a nice change on the traditional enchilada with the red spicier sauce. They are great for kids =) 

Sour Cream Chicken Enchiladas
Serves 8
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 1 lb chicken breast, diced
  2. 1 medium onion, chopped
  3. 1 tablespoon vegetable oil
  4. 8 flour tortillas
  5. 1 1/2 cups Mexican blend cheese
  6. 1/4 cup butter
  7. 1/4 cup flour
  8. 1(15 ounce) can chicken broth
  9. 1 cup sour cream
  10. 1 (4 ounce) can chopped green chilies
Instructions
  1. 1. In a skillet, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. 3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no stick spray or greased.
  4. 4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth and then bring to boiling, stirring frequently.
  5. 5. Remove from heat; stir in sour cream and green chilies (I put mine in the food processor to hide them since my kids are not big on peppers); pour sauce evenly over enchiladas.
  6. 6. Top with remaining 3/4 cup of cheese and bake at 400 degrees F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly or lightly browned.
Adapted from LoperLiving.com
Adapted from LoperLiving.com
LoperLiving.com http://www.loperliving.com/