Sour Cream Chicken Enchiladas Recipe

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package boneless skinless chicken breast; 2 teaspoons cumin; 2 teaspoons chili powder; ½ cup butter; ½ cup flour; 1 cup chicken broth; 1 cup half-and-half; 1 pint sour cream; 1 package corn tortilla; 1 jar picante sauce; 1 onion, chopped; monterey jack cheese, shredded

Servings: persons

1 package boneless skinless chicken breast
2 teaspoons cumin
2 teaspoons chili powder
½ cup butter
½ cup flour
1 cup chicken broth
1 cup half-and-half
1 pint sour cream
1 package corn tortilla
1 jar picante sauce
1 onion, chopped
monterey jack cheese, shredded

1
Saute chicken breasts in half a stick of butter, 1 tsp cumin and 1 tsp of chili powder.
2
When cooked, let cool& chop into small pieces.
3
Combine flour and rest of butter.
4
Cook over medium heat for 2 minutes.
5
Stir in chicken btoth& half& half.
6
Add rest of cumin& chili powder.
7
Turn up heat& stir until thick& bubbly.
8
Remove from heat& add sour cream.
9
Assemble enchiladas: Place some chicken, chopped onion& 1 Tbsp or more of Picante sauce in tortilla& roll up.
10
Top with sauce& sprinkle with cheese.
11
Bake uncovered at 350 for 30 minutes.

550

kcal

Calories

Fat

Carbs

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: 1 package boneless skinless chicken breast, 2 teaspoons cumin, 2 teaspoons chili powder, ½ cup butter, and more.

Yes, 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.

Sour Cream Chicken Enchiladas

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