Homemade Sour Cream Enchiladas (Print Format)
Tender chicken wrapped in tortillas, baked in a creamy sour cream sauce and topped with melted cheese.
# Ingredients:
→ Chicken Filling
01 -
1 lb boneless, skinless chicken, diced
02 -
1 onion, chopped
03 -
1 tablespoon vegetable oil
→ Tortillas
04 -
8-10 flour tortillas
→ Cheese and Sauce
05 -
1 1/2 cups Mexican cheese, shredded
06 -
1/4 cup butter
07 -
1/4 cup flour
08 -
15 oz chicken broth
09 -
1 cup sour cream
10 -
4 oz green chiles
# Steps:
01 -
Cook chicken and onion in vegetable oil over medium heat in a skillet until chicken is fully cooked and onion is tender. Optionally, add 1 tablespoon taco seasoning for extra flavor.
02 -
Divide cooked chicken evenly among the tortillas. Add 1-2 tablespoons of shredded cheese on top of the chicken in each tortilla. Roll the tortillas and place them seam-side down in a greased 9×13-inch baking dish.
03 -
In a skillet, melt butter over medium heat. Stir in flour to make a roux and cook for 2 minutes. Gradually whisk in the chicken broth and cook until bubbly and thickened. Remove from heat and stir in sour cream and green chiles.
04 -
Pour the prepared sauce evenly over the tortillas in the baking dish. Sprinkle remaining shredded cheese on top of the sauce.
05 -
Preheat oven to 400°F (200°C). Bake enchiladas for 20 minutes or until bubbly and heated through.
# Tips:
01 -
Opt for pre-cooked or shredded rotisserie chicken as a time-saving alternative.