Sour Cream Chicken Enchiladas
October 16, 2016
These Sour Cream Chicken Enchiladas do not have a can of soup in it! You make a roux with chicken broth. It's creamy and so delicious!
- Prep: 25 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Directions
1Preheat the oven to 400°F.
2In skillet, sauté the chicken and onion together in oil over medium-high heat until chicken is just done.
3Divide cooked chicken evenly between 8 tortillas; add 1½ tablespoons cheese to each tortilla.
4Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
5Melt 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.
6Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
7Top with remaining ¾ cup cheese. Bake for 20 minutes until cheese is melted and bubbly.
Shirlee
August 14, 2021
I have made these for years and they turn out great every time! So much better than using canned soup!!! If I’m in a hurry I use a rotisserie chicken and even add some chicken taco seasoning to it while in the skillet. I also have used chicken soup base ( the paste jar kind) to make the chicken broth. I also have split the recipe in half for just my husband and I . Delicious!