My family and I love eating Mexican food and this Sour Cream Chicken Enchilada dish is a favorite! It is simple to make for your own family or to bring to a friend’s house who might have just had a baby! I prefer to make this with a rotisserie chicken I have picked up at the grocery store, but feel free to cook your own chicken and use with this as well.
Click here for my delicious recipe for homemade queso dip to go with these enchiladas!
Ingredients:
1/4 Cup Butter
1/4 Cup Flour
1 Cup Sour Cream
4 Ounce Can of Chopped Green Chilis
Cooked Chicken (one rotisserie chicken or 2 lbs of cooked chicken)
2 Handfuls of Shredded Cheese
1/2 Cup of Chopped onion
2 Cups Chicken Broth
12 Corn Tortillas
Directions:
Pre-heat over to 350 degrees
Spray an 8 1/2 x 11 glass baking dish with non-stick spray and set aside
In a large saucepan, melt all the butter; keep temp low until completely melted
Once butter is melted, add the flour
Stir in flour until incorporated; no lumps
Turn heat up slightly
Add chicken broth
Turn up heat to medium and stir until sauce is thick and bubbly (this can take 5-7 minutes)
Add sour cream and green chilis into saucepan
Turn down heat and stir; do not want to boil
In a bowl, mix the cooked chicken, cheese, and onion together
Add 1/4 of sauce and mix it up – this is key to keeping your chicken mixture held together to easily wrap into your corn tortillas
Stuff corn tortillas and place in glass baking dish – you may find it easier to warm your tortillas for 40 seconds in microwave before you stuff them
Pour rest of sauce over top of rolled enchiladas
Sprinkle some shredded cheese on top
Place in over and cook for 20 minutes
Enjoy!
Comments are closed.