Anna's Sour Cream Chicken Enchiladas Recipe

Name: Anna's Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken breasts, cooked and shreaded; 1 large sweet onion, chopped; 2 -5 jalapenos, minced (depending on how hot you want it); 4 garlic cloves; 2 tablespoons butter; 1 tablespoon olive oil; 1 tablespoon flour; 2 cups sour cream; 2 cups chicken broth; 1 ½ cups milk; 8 large flour tortillas; 1 cup cheese, divided (I suggest Monterey); ¼ cup cilantro, chopped (optional); 1 tablespoon lime juice (optional); cooking spray; additional sour cream, cheese, cilantro, guacamole and or salsa, for serving

Servings: persons

3 boneless skinless chicken breasts, cooked and shreaded
1 large sweet onion, chopped
2 -5 jalapenos, minced (depending on how hot you want it)
4 garlic cloves
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon flour
2 cups sour cream
2 cups chicken broth
1 ½ cups milk
8 large flour tortillas
1 cup cheese, divided (I suggest Monterey)
¼ cup cilantro, chopped (optional)
1 tablespoon lime juice (optional)
cooking spray
additional sour cream, cheese, cilantro, guacamole and or salsa, for serving

1
Melt butter and add olive oil in large saute pan.
2
Add onions, garlic and jalapenos and cook till tender.
3
Add 1/3 of veggie mix to chicken along with 1/2 c cheese, 1 c sour cream, and cilantro and lime juice if using.
4
Add flour to remaining veggies in pan and stir till coated.
5
Add chicken broth and milk to veggies and bring to boil.
6
Reduce heat till the sauce is simmering and simmer for 3-5 minutes untill slightly thickened.
7
Remove from heat and cool till warm.
8
Add sour cream and stir till combined.
9
Coat a 9x13 pan with cooking spray and place 2 T of sauce on the bottom of the pan and tilt till the bottom is completely coated (this keeps the enchiladas from sticking).
10
Place 1/8 of the mixture in each tortilla and roll (keep the ends open; not like a burrito) and place seam-down in pan.
11
When all the enchiladas are rolled and in the pan, pour remaining sauce over the top, coating all.
12
Cover with tinfoil and bake at 350F for 35 minutes.
13
Remove pan from oven, remove foil and cover enchiladas with remaining cheese.
14
Return uncovered to oven for 5 minutes or until cheese in melted and bubbly.
15
Remove pan from oven and let sit for 5 minutes before serving.
16
Serve with spanish rice and any other toppings that you want.
17
Enjoy!

1712

kcal

Calories

Fat

202

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 boneless skinless chicken breasts, cooked and shreaded, 1 large sweet onion, chopped, 2 -5 jalapenos, minced (depending on how hot you want it), 4 garlic cloves, and more.

Yes, Anna's Sour Cream Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anna's Sour Cream Chicken Enchiladas

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