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: 2 tablespoons olives or 2 tablespoons canola oil; 1 cup finely chopped onion; 3 cups cooked chicken, shredded; ½ teaspoon salt; 2 cups shredded monterey jack cheese; 12 corn tortillas; ½ cup shortening, oil (optional) or ½ cup lard (optional); ¼ cup butter; ¼ cup all-purpose flour; 2 cups chicken broth; ½ teaspoon salt; ¼ teaspoon white pepper; 2 cups sour cream; 1 (4 ounce) canchopped green chilies; 2 tablespoons chopped cilantro

Servings: persons

2 tablespoons olives or 2 tablespoons canola oil
1 cup finely chopped onion
3 cups cooked chicken, shredded
½ teaspoon salt
2 cups shredded monterey jack cheese
12 corn tortillas
½ cup shortening, oil (optional) or ½ cup lard (optional)
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
½ teaspoon salt
¼ teaspoon white pepper
2 cups sour cream
1 (4 ounce) canchopped green chilies
2 tablespoons chopped cilantro

1
Preheat oven to 375.
2
Grease a 9x13-inch baking pan.
3
Saute onions in oil until just beginning to soften.
4
Add shredded chicken, salt and mix to combine.
5
Remove from heat and let cool.
6
Add cheese and toss.
7
Set aside.
8
Soften the corn tortillas.
9
The best way to do this is to lightly fry them for a few seconds in a hot skillet.
10
Drain on a paper towel.
11
You can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave.
12
Add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish.
13
To create the sauce, melt the butter in a saucepan over medium heat.
14
Add the flour and stir vigorously for a minute or so.
15
Whisk in chicken broth and cook until it thickens and bubbles.
16
Remove from heat and add sour cream and green chilies.
17
Mix well.
18
Heat thoroughly, without letting it boil.
19
Pour the sauce over the tortillas.
20
Bake for 30 minutes.
21
Garnish with cilantro and serve.

1698

kcal

Calories

106

Fat

Carbs

121

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 15 ingredients. The key ingredients include: 2 tablespoons olives or 2 tablespoons canola oil, 1 cup finely chopped onion, 3 cups cooked chicken, shredded, ½ teaspoon salt, 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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