Simply Sour Cream Chicken Enchiladas
Prep
25 mins
Cook
20 mins
Servings
8
Difficulty
Medium
These sour cream chicken enchiladas are my go to weeknight dinner when I need something delicious but don't have much time. The whole meal comes together in under an hour, making it perfect for busy evenings. I love that sour cream creates such a creamy, comforting sauce without any fuss, and it's packed with probiotics that support digestive health. The beauty of this recipe is its simplicity: just a few pantry staples and you've got an impressive family dinner. You'll be amazed at how affordable and straightforward it is to make something this satisfying from scratch.
Ella x
Ingredients
- ½ kgchicken breast(diced)
- 1 mediumonion(minced)
- 1 tablespoonvegetable oil
- 18(inch) flour tortillas, softened)
- 237 mlgrated monterey jack cheese or 1 1/2 cups mexican blend cheese(divided)
- 237 mlbutter
- 237 mlflour
- 11(15 ounce) can chicken broth)
- 237 mlsour cream
Detail level
Instructions
- 1
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- 2
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- 3
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- 4
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.
- 5
Remove from heat; stir in sour cream and green chilies.
- 6
Pour sauce evenly over enchiladas.
- 7
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.
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