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: 8 whole Corn Tortillas; 2 cups Cooked Chicken Shredded; 1 whole Medium Onion, Minced; 2 cups Mexican Blend Shredded Cheese, Divided; 1/4 cups Butter; 1/4 cups Flour; 1 can 15 Oz Can Of Chicken Stock; 1 cup Sour Cream; 1 can (4 Oz. Can) Diced Green Chiles; 1/2 cups Mild Tomatillo Salsa, Or To Taste (I Ended Up Using About 3/4 Cup, But I Like It Tangy)

Servings: persons

8 whole Corn Tortillas
2 cups Cooked Chicken Shredded
1 whole Medium Onion, Minced
2 cups Mexican Blend Shredded Cheese, Divided
1/4 cups Butter
1/4 cups Flour
1 can 15 Oz Can Of Chicken Stock
1 cup Sour Cream
1 can (4 Oz. Can) Diced Green Chiles
1/2 cups Mild Tomatillo Salsa, Or To Taste (I Ended Up Using About 3/4 Cup, But I Like It Tangy)

1
Heat your oven to 400 F. Wrap the stack of tortillas in a damp paper towel and microwave it for 2 minutes.
2
Put the warm tortillas on a work surface.
3
Divide the shredded chicken between the tortillas, about 1/4 cup of chicken per tortilla.
4
Top chicken with one teaspoon minced onion and one tablespoon, or a good pinch of the Mexican cheese mix.
5
Lightly spray a 9x13 inch baking dish with non stick cooking spray.
6
Roll the tortillas and place them seam-side down in the baking dish.
7
Melt the butter in a medium saucepan over medium high heat.
8
Add the flour and mix to form a roux.
9
Cook the roux for a minute or so to cook out the flour taste, stirring occasionally.
10
Pour in the chicken stock, whisking constantly to prevent lumps.
11
Bring mixture to a boil, whisking all the while.
12
Remove the sauce from heat.
13
Add sour cream and mix thoroughly.
14
Add chiles and salsa, mix and taste.
15
If the flavor is a little flat, add more salsa.
16
Pour sauce evenly over the enchiladas.
17
Top with the remaining cheese mix.
18
Bake for 25 minutes or until the cheese is lightly browned on top and the sauce is bubbling.
19
Serve with Spanish rice.
20
Enjoy!

1017

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 10 ingredients. The key ingredients include: 8 whole Corn Tortillas, 2 cups Cooked Chicken Shredded, 1 whole Medium Onion, Minced, 2 cups Mexican Blend Shredded Cheese, Divided, 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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