Sour Cream Shredded Chicken Enchiladas Recipe

Name: Sour Cream Shredded Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs frozen chicken breasts; 1 (10 ounce) can rotel tomato and chilies; 1 (1 1/4 ounce) packet low-sodium taco seasoning; 10 corn tortillas; 3 tablespoons butter; 3 tablespoons flour; 2 cups chicken broth; 1 cup sour cream; 1 (10 ounce) can green chilies (optional); 16 ounces monterey jack cheese, shredded

Servings: persons

1 1/2 lbs frozen chicken breasts
1 (10 ounce) can rotel tomato and chilies
1 (1 1/4 ounce) packet low-sodium taco seasoning
10 corn tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (10 ounce) can green chilies (optional)
16 ounces monterey jack cheese, shredded

1
Put the chicken into the crockpot.
2
Pour Rotel & seasoning on top.
3
Cook on low 6-8 hours.
4
Turn off pot, and shred chicken with two forks.
5
Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown.
6
Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly.
7
Turn heat to low. Stir in sour cream and green chiles.
8
In a large bowl combine chicken, and 1 1/2 cups of cheese.
9
Pour 1 cup of sauce into a 9x13 baking dish.
10
Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
11
Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
12
Bake at 350 degrees for 20-25 minutes or until browned and bubbly.

1386

kcal

Calories

Fat

Carbs

129

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: 1 1/2 lbs frozen chicken breasts, 1 (10 ounce) can rotel tomato and chilies, 1 (1 1/4 ounce) packet low-sodium taco seasoning, 10 corn tortillas, and more.

Yes, Sour Cream Shredded 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 Shredded Chicken Enchiladas

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