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Chicken Enchiladas

Chicken Enchiladas
 
The sour cream sauce on these enchiladas is amazing! Give this a try if you are looking for a good enchilada recipe without cream of chicken soup.
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Ingredients
  • 8 flour tortillas, soft taco size
  • 2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
  • 2 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies
Instructions
  1. Preheat oven to 350°F.
  2. Spray a 9 x 13 inch pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
  3. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
  4. Pour sauce over enchiladas and top with remaining cheese. Bake 20 to 25 minutes and then broil for a few minutes to brown the cheese.

 

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