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!
Ingredients
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8(8 inch) flour tortillas, softened
1 1⁄2 cups grated Monterrey 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
Preparation
1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9 x 13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chills; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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| Simply Sour Cream Chicken Enchiladas |
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8(8 inch) flour tortillas, softened
1 1⁄2 cups grated Monterrey 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
Preparation
1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9 x 13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chills; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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