Oct 24, 2014

Simply Sour Cream Chicken Enchiladas


Ingredients:

  • 1 lb chicken breast, diced
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 8 (8 inch) flour tortillas, softened
  • 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 (15 ounce) can chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chilies
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    Directions:

    1. 1
      In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
    2. 2
      Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
    3. 3
      Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
    4. 4
      Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
    5. 5
      Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
    6. 6
      Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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