- LS
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas are all about fresh, readily available ingredients. Shredded chicken, creamy sour cream, and melty cheese come together in a simple and delicious meal. This recipe is all about letting the quality of the ingredients shine.
Ingredients
Instructions
- Step 1
Preheat oven to 350 degrees.
- Step 2
Shred the chicken.
- Step 3
Add olive oil to a large skillet; cook for 5 minutes or until the onion are softened.
- Step 4
Add the shredded chicken and taco seasoning to the skillet
- Step 5
Cook over low heat until heated through.
- Step 6
Add 1/8 of the mixture to a tortilla.
- Step 7
Reserve 1/2 cup of the shredded cheese; add 1/8 of the remaining cheese to the first tortilla.
- Step 8
Roll the tortilla up and place it seam side down in a greased 9×13 baking dish.
- Step 9
Repeat with the remaining seven tortillas.
- Step 10
In the skillet used for the chicken, add the butter and melt over medium-high heat.
- Step 11
When the butter is melted, add the flour and stir for one minute to form a roux.
- Step 12
Slowly whisk in the chicken broth making sure all lumps are removed.
- Step 13
When mixture is smooth, remove from heat and whisk in sour cream and diced green chilis.
- Step 14
Pour the cream mixture over the rolled tortillas and top with remaining shredded cheese.
- Step 15
Bake for 20 minutes until enchiladas are heated through.
Tips & Tricks
Per serving
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