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Sour Cream Chicken Enchiladas Recipe

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Sour Cream Chicken Enchiladas are a comforting and flavorful dish featuring shredded chicken, creamy sour cream sauce, and melted Colby Jack cheese wrapped in tortillas and baked to perfection. This easy-to-make recipe highlights fresh ingredients and a smooth, cheesy sauce, creating a crowd-pleasing main course perfect for weeknight dinners or casual gatherings.

Ingredients

Chicken Filling

  • 1 pound chicken, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 teaspoons taco seasoning
  • 1 ½ cups Colby Jack cheese, shredded
  • 8 tortillas (ChiChi’s Corn & Flour Tortillas Enchilada size preferred)

Sauce

  • ¼ cup butter
  • ¼ cup flour
  • 15 ounces chicken broth
  • 1 cup sour cream
  • 4 ounces green chilis, 1 can chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
  2. Cook Onion: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until softened and translucent.
  3. Prepare Chicken Mixture: Add the shredded cooked chicken and taco seasoning to the skillet with the onions. Stir and cook over low heat until the mixture is heated through and well combined.
  4. Assemble Enchiladas: Place about 1/8 of the chicken mixture onto each tortilla. Add 1/8 of the shredded cheese to each tortilla except for reserved cheese for topping. Roll each tortilla tightly and place seam side down in a greased 9×13 inch baking dish.
  5. Make Sauce: In the same skillet, melt ¼ cup butter over medium-high heat. Stir in ¼ cup flour and cook for one minute to form a roux. Slowly whisk in 15 ounces chicken broth, ensuring the mixture is smooth with no lumps.
  6. Add Cream and Chilis: Remove sauce from heat. Whisk in 1 cup sour cream and the chopped green chilis until fully incorporated.
  7. Pour Sauce Over Enchiladas: Pour the sour cream sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining ½ cup shredded cheese over the top.
  8. Bake: Bake the enchiladas in the preheated oven for 20 minutes, or until heated through and the cheese is melted and bubbly.

Notes

  • This recipe can easily be doubled by increasing ingredient quantities and using two baking dishes.
  • You can substitute ground beef or other proteins for the chicken if desired.
  • Using rotisserie chicken is a convenient alternative to cooking your own chicken breast.
  • For added texture and nutrition, mix in black beans, white corn, or other vegetables with the chicken and green chili mixture.
  • Different cheeses like Monterey Jack or feta can be used depending on your flavor preferences.

Find it online: http://bitezly.com/sour-cream-chicken-enchiladas-recipe/