Sour cream chicken enchiladas are an extremely quick dinner, especially if you use pre-cooked chicken to make them.
Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchiladas, green chiles, Monterrey jack cheese, sour cream
Ingredients
3tablespoonsbutter
3tablespoonsflour
2cupschicken broth
1cupsour cream
4ouncesdiced green chiles
1rotisserie chicken or 3 cups cooked chickenshredded
16ouncesMonterrey jack cheeseshredded
1teaspooncumin
salt and pepper to taste
10taco-sized flour tortillas
Instructions
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a couple minutes until it starts to brown.
Whisk in the chicken broth until the lumps are worked out of the mixture.
Cook over medium heat until the mixture thickens, stirring regularly.
Mix in the sour cream and green chiles (I lightly drained mine). Stir until it’s smooth.
In another bowl, combine the chicken, about one cup of cheese, cumin, salt and pepper.
Preheat the oven to 350 degrees.
Pour about 1 cup of the sauce (or just enough to cover the bottom) into a 9-by-13-inch baking dish.
Put about one-third cup of the chicken mixture into each tortilla and roll them up tightly (leaving the ends open). Place each one into the bottom of the pan. They’ll be pretty tightly packed in there.
Evenly distribute the rest of the sauce over top of the tortillas and top with the rest of the cheese.
Bake for 20 to 25 minutes or until the cheese is starting to brown on top.