Sour Cream Chicken Enchiladas Recipe

4      Reviews by:    Bobbie Davis   Sour Cream Chicken Enchiladas Recipe uses chicken, onion, vegetable oil, tortillas, cheese, butter, flour, chicken broth, sour cream and green chilies in making this delicious Tex-Mex chicken enchiladas recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southwestern    Servings:8 Nutrition facts:512 calories25.1 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   20 Minutes Total Time:   45 Minutes

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 or Mexican blend cheese
• 1/4 cup flour
• 1 15oz can chicken broth
• 1 cup sour cream
• 1 4oz can chopped green chilies

DIRECTIONS

• In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas spreading the chicken from top to bottom of each tortilla. Spread 1 1/2 tablespoons cheese over each tortilla.
• Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 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. Heat oven to 400°F. Place baking dish on a sheet pan.
• Remove roux from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
• Bake at 400°F for 15 minutes. Top with remaining 3/4 cup cheese. Bake for 5 minutes for until cheese is melted and sauce near the edges of baking dish is bubbly.

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