Sour Cream Chicken Enchiladas
Simple and satisfying chicken enchiladas with a creamy sour cream and green chile sauce.
Ingredients
- 2 tablespoons butter
- 1 cup (142 grams) chopped onion
- 4.5-oz can (128 grams) green chiles
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) chicken broth
- 1 cup (227 grams) sour cream
- 10 large flour tortillas
- 3 cups (455 grams) cooked shredded chicken (about 2-3 chicken breasts)
- 8 oz (226 grams) shredded mozzarella cheese
Suggested toppings:
- Salsa
- Cilantro
- Green onions
- Lettuce
- Avocado
- Tomatoes
Instructions
- Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
- Melt butter in large skillet over medium heat. Add onion and green chiles and cook until softened, 3-4 minutes.
- Add flour and stir to combine. Add chicken broth a little at a time while stirring constantly, until all broth has been added and sauce is smooth. Stir in sour cream. Cook 2-3 until thickened.
- In a large bowl add half of the sauce, all of the chicken, and half of the cheese. Working with one tortilla at a time, spread some filling down the center, roll up, and place seam side-down in the casserole dish.
- Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese.
- Cover dish with foil and bake for about 20 minutes. Uncover and bake 15-20 minutes more until sauce is bubbling. Serve immediately as desired.
Video
Notes
Make ahead instructions:
- Store in the fridge - Prepare as directed and chill for up to 24 hours.
- Store in the freezer - Prepare as directed, double wrap, and freeze for up to 2 months. Add 10 minutes of baking time.
Calories: 428kcal, Carbohydrates: 35g, Protein: 24g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 84mg, Sodium: 1193mg, Potassium: 292mg, Fiber: 7g, Sugar: 9g, Vitamin A: 480IU, Vitamin C: 24mg, Calcium: 227mg, Iron: 2mg
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