Sour Cream Chicken Enchiladas
A creamy, cheesy, and filling meal made by rolling tender chicken and cheese in tortillas, covered with a smooth sour cream sauce and baked until bubbly.
Ingredients
- ¼ cup butter
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup sour cream
- 1 can fire-roasted green chiles (4-ounce)
- ½ cup sour cream for filling
- 2½ cups diced or shredded cooked chicken
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded cheddar cheese
- 1 can fire-roasted green chiles (4-ounce)
- 12 corn or flour tortillas
- chopped cilantro for topping
Instructions
- In a skillet over medium-low heat, melt the butter. Add the chopped onion and cook until soft. Stir in the garlic and cook for about a minute.
- Sprinkle in the flour and stir, cooking for about 2 minutes. Slowly pour in the chicken broth while whisking to keep smooth. Cook until the sauce thickens, then stir in the sour cream and green chiles.
- In a bowl, combine sour cream, green onions, chicken, a quarter cup of each cheese, and more green chiles. Mix until well coated.
- Preheat your oven to 350°F (175°C). Spoon about ¼ to ⅓ cup of the chicken mixture into each tortilla, roll it up, and place seam-side down in a greased 9×13 inch baking dish.
- Pour the remaining sour cream sauce over the enchiladas, covering them evenly. Cover with foil and bake for 15 minutes. Remove the foil, sprinkle with remaining cheese, and bake for another 10 to 15 minutes until bubbly.
- Sprinkle fresh chopped cilantro over the top before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.