Wednesday, January 29, 2014

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas


1 lb chicken breast, diced
1 onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inch size)
1 1/2 cups grated Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken brother
1 cup sour cream
1 (4 ounce) can chopped green chilies


1.  In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2.  Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3.  Roll enchiladas and place seam-side down in greased 9X13" baking dish.

4.  Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken brother then bring to boiling, stirring frequently.

5.   Remove from heat; stir in sour cream and green chills; pour sauce evenly over enchiladas.  

6.  Top with remaining 3/4 cup cheese (baking dish may be wrapped and frozen at this point) and bake at 400 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. 

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