Wow! Very rich, creamy and absolutely delicious Sour Cream Chicken Enchiladas! Easy to assemble, deliciously creamy and easy to make.
And there is NO canned cream soup in these enchiladas!
I’m throwing my condensed soup enchilada recipe away. These taste like authentic Mexican!
Sour Cream Chicken Enchiladas Recipe
- 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
In a fry pan, cook the chicken and onion together in oil over medium-high heat until the chicken is just done.
Divide the cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll the enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
Melt the butter in a medium saucepan; stir in the flour to make a roux; stir and cook until bubbly; gradually whisk in the chicken broth and bring to boiling, stirring frequently.
Remove from the heat; stir in the sour cream and green chiles; pour the sauce evenly over the enchiladas.
Top with the remaining 3/4 cup cheese and bake at 400F for 20 minutes until the cheese is melted and the sauce near the edges of the baking dish is bubbly.
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Recipe by Deb’s Recipes
Photo by Andi of Longmeadow Farm