Sour Cream Chicken Enchiladas


• 1 lb chicken breast, diced

• 1 medium onion, minced

• 1 tablespoon vegetable oil

• 8 flour tortillas, softened

• 1 1⁄2 cups grated cheese, divided

• 1⁄4 cup butter

• 1⁄4 cup flour

• 1 can chicken broth

• 1 cup sour cream

• 1 can chopped green chilies


In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 9×13” baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Leave a Comment

You must be logged in to post a comment.