Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

Easy Sour Cream Chicken Enchiladas

by Rebecca May 20, 2020

Such a simple dish that’s rich, flavorful, creamy, and delicious. An easy to make Sour Cream Chicken Enchiladas that everyone will love including the little ones.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Ingredients

1 1/2 lb chicken breast – diced or shredded. Use 1-2 pounds.

1 onion – medium

1 tbsp. vegetable oil

8 flour tortillas – 8 inches each

2 cups Monterey Jack cheese – shredded

1/4 c. butter

1/4 c. flour

15-ounce chicken broth

1 c. sour cream

4-ounce chopped green chilis

How to make Easy Sour Cream Chicken Enchiladas

Step 1: Prepare the oven by preheating it to 375 degrees convection or 400 degrees conventional.

Step 2: Dice or shred the chicken into smaller pieces. You can use up to 1 to 2 pounds of skinless boneless chicken breast.

Step 3: Dice one medium onion.

Step 4: In a large frypan, add one tablespoon of oil over medium-high heat. Once the oil is hot, add the diced chicken and onion. Cook for about 5 minutes or until the chicken is done. You can also check if the chicken is cooked by using an instant-read thermometer. When it reads 165 your chicken is done. They can also be cook in the oven if preferred.

Step 5: Meanwhile, spray a 9 x 13-inch baking dish with PAM. For the tortillas to be much more flexible, heat them in the microwave for 15-20 seconds. Use eight 8 inches tortillas.

Step 5: Now to assemble the enchiladas, add about 1/4 cup of chicken, 1/4 cup of onion, and about two tablespoons of Monterey Jack cheese on each tortilla. Don’t put them in the center though but at the 1/3 mark of the tortilla, then, roll tightly. Make sure to place the tortillas seam down in the prepared baking pan.

Step 6: Melt a half stick of butter in a medium saucepan over medium heat. Once melted, add in 1/4 cup of flour. Whisk and cook for a few minutes. Then pour one can of chicken broth and stir continuously until thickened.

Step 7: Once the mixture is thickened, remove from the heat and add in 1 cup of sour cream and 1 can or 4 ounces chopped green chilis.

Step 7: Generously pour the mixture over the assembled enchiladas. Sprinkle 1 cup of Monterey Jack cheese (or any preferred cheese) on top.

Step 8: Place inside the preheated oven and bake 20 minutes or until golden brown and bubbling.

Easy Sour Cream Chicken Enchiladas

Rebecca Such a simple dish that’s rich, flavorful, creamy, and delicious. An easy to make Sour Cream Chicken Enchiladas that everyone will love including the little ones. Remember it laterLike this… Main Dish Recipes Easy Sour Cream Chicken Enchiladas European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/2 lb chicken breast - diced or shredded. Use 1-2 pounds.
  • 1 onion - medium
  • 1 tbsp. vegetable oil
  • 8 flour tortillas - 8 inches each
  • 2 cups Monterey Jack cheese - shredded
  • 1/4 c. butter
  • 1/4 c. flour
  • 15-ounce chicken broth
  • 1 c. sour cream
  • 4-ounce chopped green chilis

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees convection or 400 degrees conventional.

Step 2: Dice or shred the chicken into smaller pieces. You can use up to 1 to 2 pounds of skinless boneless chicken breast.

Step 3: Dice one medium onion.

Step 4: In a large frypan, add one tablespoon of oil over medium-high heat. Once the oil is hot, add the diced chicken and onion. Cook for about 5 minutes or until the chicken is done. You can also check if the chicken is cooked by using an instant-read thermometer. When it reads 165 your chicken is done. They can also be cook in the oven if preferred.

Step 5: Meanwhile, spray a 9 x 13-inch baking dish with PAM. For the tortillas to be much more flexible, heat them in the microwave for 15-20 seconds. Use eight 8 inches tortillas.

Step 5: Now to assemble the enchiladas, add about 1/4 cup of chicken, 1/4 cup of onion, and about two tablespoons of Monterey Jack cheese on each tortilla. Don't put them in the center though but at the 1/3 mark of the tortilla, then, roll tightly. Make sure to place the tortillas seam down in the prepared baking pan.

Step 6: Melt a half stick of butter in a medium saucepan over medium heat. Once melted, add in 1/4 cup of flour. Whisk and cook for a few minutes. Then pour one can of chicken broth and stir continuously until thickened.

Step 7: Once the mixture is thickened, remove from the heat and add in 1 cup of sour cream and 1 can or 4 ounces chopped green chilis.

Step 7: Generously pour the mixture over the assembled enchiladas. Sprinkle 1 cup of Monterey Jack cheese (or any preferred cheese) on top.

Step 8: Place inside the preheated oven and bake 20 minutes or until golden brown and bubbling.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp