Simply Sour Cream Chicken Enchiladas

Deb's Recipes's Note:

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 lb chicken breast , diced
• 1 medium onion , chopped
• 1 tablespoon vegetable oil
• 64 inches flour tortillas , softened
• 1 ½ cups grated monterey jack cheese or 1 ½ cups Mexican blend cheese , divided
• ¼ cup butter
• ¼ cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies

Directions:

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Reviews

[lalalucy]

These were so good (and probably so bad for you, but so good!) My husband usually eats dinner without much fanfare but he couldn't stop commenting on how great these were. I blended up my canned chilies in the food processor to better distribute the flavor and that worked out quite well. Might even use an extra can next time for more spice.

[Christelpie]

I just made these tonight and they were SO SO SO good!! I added a little cajun seasoning to the chicken while it was cooking with the onions to give it extra flavor. The other thing I did that was not mentioned in the recipe but suggested by other reviewers, was to add a can of Rotel to the sauce mixture. I used the Rotel tomatoes with habenero peppers to give it some extra spice. It turned out to have such a great flavor! Much better than anything I've had in Mexican restaurants. Thank you so much for posting! This will be made again real soon!! :)

[run for your life]

Loved these! Better than any cream of chicken soup recipe I've made and just as easy! I would recommend shredding the chicken over dicing it though. I used less butter, maybe 2 Tbs and added a bit more chicken broth to compensate, you would never know! Also I didn't have enough monterey jack cheese so I used a mixture of jack and sharp cheddar. I only got about five enchiladas out of them though, maybe my tortillas were bigger then usual? Thanks for posting!!