Sour Cream Chicken Enchiladas (No Canned Soup)

1. 1

   Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.

2. 2

   Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.

3. 3

   Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.

4. 4

   Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.

5. 5

   In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).

6. 6

   Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.

7. 7

   Remove from heat and stir in sour cream.

8. 8

   Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.

9. 9

   Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.