Cheesy Sour Cream Chicken Enchiladas Recipe

Name: Cheesy Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 flour tortillas; 2 1/2 cup cooked chicken, shredded; 1/2 onion, chopped; 1/2 Bell pepper, chopped; 1 can diced green chilis; 3 cup chicken broth; 3 tbsp butter; 3 tbsp flour; 1 tbsp paprika; 1 tbsp chili powder; 1 1/2 cup sour cream; 4 cup shredded queso cheese

Servings: persons

10 flour tortillas
2 1/2 cup cooked chicken, shredded
1/2 onion, chopped
1/2 Bell pepper, chopped
1 can diced green chilis
3 cup chicken broth
3 tbsp butter
3 tbsp flour
1 tbsp paprika
1 tbsp chili powder
1 1/2 cup sour cream
4 cup shredded queso cheese

1
Saute onion, peppers, and half of the green chilis until soft.
2
Add chicken and mix well.
3
Set aside.
4
Melt butter.
5
Add flour and stir well.
6
Whisk in chicken broth.
7
Cook until thickened.
8
Mix in sour cream and spices.
9
Stir in half a can green chilis and 2 cups of cheese.
10
Mix well.
11
Simmer for 5-10 min or until cheese is melted well.
12
Set aside.
13
Fill each tortilla with chicken mixture and some cheese.
14
(divide two cups between ten tortillas) Roll tight and place seam side down in large dish.
15
Pour.
16
Cheesy mixture over top of rolled tortillas .
17
Sprinkle with paprika.
18
Bake at 375 for 20 min or until bubbly.

2218

kcal

Calories

Fat

208

Carbs

160

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 12 ingredients. The key ingredients include: 10 flour tortillas, 2 1/2 cup cooked chicken, shredded, 1/2 onion, chopped, 1/2 Bell pepper, chopped, and more.

Yes, Cheesy 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.

Cheesy Sour Cream Chicken Enchiladas

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