Hi all. I wanted to share an amazing recipe I found. This is out of the world delicious! A definite must try. Enjoy!
Easy Sour Cream Chicken Enchiladas
So simple yet extremely rich, creamy and absolutely delicious!
An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe
P.S. I didn’t add either the onion or the green chilis bc my kids don’t like them but these are still great!
Servings Prep Time Cook
8 25 mins. 20 mins
2 lb chicken breast diced. Could use as little as 1 pound
1 onion medium
1 tablespoon vegetable oil
8 flour tortillas 8 inch each
2 cups Monterey Jack cheese shredded
1/4 cup butter
1/4 cup flour
15 ounce chicken broth
1 cup sour cream
4 ounce chopped green chilis
Preheat oven to 375 convection or 400 conventional.
Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion.
Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes.
Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.
Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.
Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis.
Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
Bake until golden brown and bubbling. About 20 minutes.