Go Back

Simply Sour Cream Chicken Enchiladas


  • 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


  1. In a fry pan, cook the chicken and onion together in oil over medium-high heat until the chicken is just done.
  2. Divide the cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll the enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
  4. 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.
  5. Remove from the heat; stir in the sour cream and green chiles; pour the sauce evenly over the enchiladas.
  6. 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.