Sour Cream Chicken Enchiladas Recipe
Ingredients
| 1 | lb chicken breast, diced |
| 1 | medium onion, chopped |
| 1 | tablespoon vegetable oil |
| 8 | flour tortillas, softened (8 inches each) |
| 1½ | cups grated monterey jack cheese or 1½ cups Mexican blend cheese, divided |
| ¼ | cup butter |
| ¼ | cup flour |
| 1 | (15 ounce) can chicken broth |
| 1 | cup sour cream |
| 1 | (4 ounce) can chopped green chiliesDirections
1 In frypan, 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 9x13" 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 chiles; 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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