Simply Sour Cream Chicken Enchiladas


  • 1lb chicken breast, diced
  • 1medium onion, minced
  • 1tablespoon vegetable oil
  • 8(8 inch) flour tortillas, softened
  • 1 12cups grated monterey jack cheese or 1 12 cups Mexican blend cheese, divided
  • 14cup butter
  • 14cup flour
  • 1(15 ounce) can chicken broth
  • 1cup sour cream
  • 1(4 ounce) canchopped green chilies or 2 fresh chili peppers, minced


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.

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