Sour Cream Chicken Enchiladas
Ingredients:
- 1 pound cooked chicken, shredded into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 can (4 oz) diced green chiles
- 1 tablespoon taco seasoning
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 14.5 oz chicken broth
- 1 cup sour cream
- 10 large flour tortillas, 10-inch size
- 8 oz Monterey Jack cheese, freshly shredded
Directions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the shredded chicken, drained diced tomatoes, diced green chiles, and taco seasoning. Mix well and set aside.
3. To make the creamy sour cream sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for about 1-2 minutes, stirring constantly until lightly browned.
4. Gradually whisk in the chicken broth and cook until the mixture thickens, about 3-5 minutes.
5. Remove the saucepan from heat and whisk in the sour cream until smooth. Set aside.
6. Spread a thin layer of the sour cream sauce on the bottom of a 9x13 inch baking dish.
7. Warm the flour tortillas slightly to make them pliable. Spoon some of the chicken mixture onto each tortilla, roll it up, and place seam side down in the baking dish.
8. Pour the remaining sour cream sauce evenly over the enchiladas.
9. Sprinkle the shredded Monterey Jack cheese on top.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 6 servings
Tips:
Use warmed tortillas to prevent cracking when rolling the enchiladas.
For extra flavor, sprinkle chopped fresh cilantro over the finished dish before serving.