Sour Cream Chicken Enchiladas (No Canned Soup)
photo by Krista Roes
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 4 -5 chicken breasts
- 1 medium onion, chopped
- 4 cups cheddar cheese, shredded
- 20 small flour tortillas
- 5 tablespoons butter
- 1⁄2 cup flour
- 1 (3 ounce) can diced green chilies
- 4 cups chicken broth
- 16 ounces sour cream
directions
- Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
- Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
- Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
- Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
- In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
- Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
- Remove from heat and stir in sour cream.
- Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
- Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.
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RECIPE SUBMITTED BY
I am a therapist on a mental health unit in a hospital. I love to come home and cook as a way to wind down. I also like to take new creations into work to share. I get great pleasure in having others enjoy my cooking abilities. My passion at this time in my life is scrapbooking. My two children are the center of all of my pages. If I had a month off work, I would scrapbook and cook all day. I hate the heat and I love air-conditioning so I hope my month off will be in October.