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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Servings: 4 Servings

Calories: 945 kcal per serving

Ingredients

1 lb - chicken
1 tbsp - olive oil
1 - onion
2 teaspoons - taco seasoning
1 ½ cups - Colby Jack cheese
8 - tortillas
¼ cup - butter
¼ cup - flour
15 ounces - chicken broth
1 cup - sour cream
4 ounces - green chilis

Instructions

Preheat oven to 350 degrees.
Shred the chicken.
Add olive oil to a large skillet; cook for 5 minutes or until the onion are softened.
Add the shredded chicken and taco seasoning to the skillet
Cook over low heat until heated through.
Add 1/8 of the mixture to a tortilla.
Reserve 1/2 cup of the shredded cheese; add 1/8 of the remaining cheese to the first tortilla.
Roll the tortilla up and place it seam side down in a greased 9×13 baking dish.
Repeat with the remaining seven tortillas.
In the skillet used for the chicken, add the butter and melt over medium-high heat.
When the butter is melted, add the flour and stir for one minute to form a roux.
Slowly whisk in the chicken broth making sure all lumps are removed.
When mixture is smooth, remove from heat and whisk in sour cream and diced green chilis.
Pour the cream mixture over the rolled tortillas and top with remaining shredded cheese.
Bake for 20 minutes until enchiladas are heated through.

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