Sour Cream Chicken Enchiladas
These Sour Cream Chicken Enchiladas are good to the very last drop of sauce on your plate. Your family will love this amazing and delicious dish!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 5 people
- 1 pound chicken cooked and shredded (see note)
- 15 ounces diced tomatoes drained
- 5 ounces diced green chiles
- 1 tablespoon taco seasoning
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 15 ounces chicken broth
- 1 cup sour cream
- 10 10 inch flour tortillas
- 8 ounces Monterey Jack cheese shredded
Preheat your oven to 400 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese.
Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly. Gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Remove from heat and stir in the sour cream.
Pour a small amount - just enough to coat the bottom - into the 9 by 13 inch pan.
Add 1/2 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the preparred baking dish.
When all 10 tortillas have been added to the baking dish, top with the remaining sauce and then the reamining cheese.
Place in the oven, uncovered, and bake for 20 minutes or until the cheese is fully melted, the sauce has begun to boil near the endges and the visable tortilla shells are just beginning to brown.
Please note that the cook time for this recipe does not include cooking the chicken. I would suggest buying pre cooked shredded chicken, using a rotisserie chicken, or using my recipe for Instant Pot Shredded Chicken.