Sour Cream Chicken Enchiladas

                        Sour Cream Chicken Enchiladas

There are so many different recipes out there for this dish.  Over the years, I've tried pretty much, all of them.  This recipe is so easy to prepare.  You can add any cheeses you prefer but mozzarella and sharp cheddar are my favorites.  You can also add green chilies.               Serve with a green salad and tortilla chips.  Recipe is below.

                                                                    Enjoy!

Making the roux

9 x 13 dish

Load up the tortilla with chicken, cheese. I add just a spoonful of the roux with the meat and cheese then roll them up.  Spray the pan with a non stick spray or use butter.  You can even use parchment paper for an easier clean-up.

Roll up tortillas and place into baking dish.

Sprinkle with cheese

Pour the gravy over the tortillas then cover with cheese.  

Bake at 375 degrees F (190C) for 20 to 25 minutes

Homemade Sour Cream Enchiladas Recipe

Tender, seasoned chicken stuffed into flour tortillas and topped with a rich and creamy sauce!

Prep Time  10 minutes
Cook Time  20 minutes
Total Time  30 minutes 

Servings: 6

 

                                                                                           Equipment

• 9x13 baking pan

• Mixing Bowls

• Cast Iron Skillet

• 
  

                                                                                                  Ingredients 

                                                                                  1 lb chicken, boneless/skinless, diced

• 1 onion, chopped

• 1 tablespoon vegetable oil

• 8-10 flour tortillas

• 1 1/2 cups Mexican cheese, shredded or, sharp cheddar

• 1/4 cup butter

• 1/4 cup flour

• 15 oz chicken broth

• 1 cup sour cream

• Mozzarella cheese, shredded 

                                                                                             Instructions

• In a medium skillet, cook chicken and onion in the vegetable oil until chicken is cooked through and onion is tender. 

• Divide chicken evenly between tortillas.

• Place 1-2 tablespoon cheese on top of chicken in tortilla. Roll tortilla closed and place seam side down in a greased 9×13 baking dish.

• In medium skillet, melt butter.

• Add in flour to create a roux.  Allow to cook about 2 minutes.

• Slowly add in chicken broth and heat until bubbly and thickened.

• Remove from heat and stir in sour cream .  Pour sauce evenly over tortillas.

• Sprinkle remaining cheese on top of sauce.

• Bake in a preheated oven (375) for about 25 minutes, or until bubbly.

• Check often for browning.