Sour Cream Chicken Enchiladas
Ingredients
-
2
tablespoon
butter
-
2
tablespoon
all-purpose flour
-
1
can (10 ounce)
red enchilada sauce
-
1
cup
chicken broth
-
1
tablespoon
vegetable oil
-
1
medium
onion
-
1
can (4 ounce)
green chilies
-
1 ½
cups
cooked chicken
-
1
cup
sour cream
-
8
(6-inch)
corn tortillas
-
2
cups
Monterey jack cheese
-
to taste
salt and pepper
-
for garnish
scallions
Instructions
- Preheat the oven to 350°F.
- Melt butter in a saucepan, add flour, and cook for 1 minute while stirring.
- Stir in enchilada sauce, chicken broth, salt, and pepper, then bring to a boil and simmer until thickened.
- In another pan, heat oil and cook onions and green chiles until softened, then stir in chicken and sour cream until heated.
- Wrap corn tortillas in damp paper towels and microwave for 30-40 seconds.
- Spread ½ cup of enchilada sauce in a baking dish.
- Fill each tortilla with ¼ cup of the chicken mixture, roll them up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled enchiladas and top with cheese.
- Bake for 25-30 minutes until cheese is bubbly, then let stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
752
Total fat
60g
Total carbohydrates
9g
Total protein
44g
Sodium
990mg
Cholesterol
190mg
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