Sour Cream Chicken Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
1 pound cooked and shredded chicken
02 -
1 can (14.5 ounces) diced tomatoes, drained
03 -
1 can (4 ounces) diced green chiles
04 -
1 tablespoon taco seasoning
→ Sauce
05 -
¼ cup unsalted butter
06 -
¼ cup all-purpose flour
07 -
14.5 ounces chicken broth
08 -
1 cup sour cream
→ Assembly
09 -
10 flour tortillas (10-inch)
10 -
8 ounces Monterey Jack cheese, shredded
# Instructions:
01 -
Get your oven warming up to 400°F. Grab a 9x13 inch baking dish, give it a quick spritz of cooking spray, and set it aside.
02 -
In a medium bowl, combine your shredded chicken, drained tomatoes, green chiles, taco seasoning, and ¾ cup of the shredded cheese. Mix everything together until well combined.
03 -
Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook this roux until it gets nice and bubbly. Slowly whisk in your chicken broth, stirring constantly until it comes to a boil. Take it off the heat and stir in the sour cream until smooth.
04 -
Pour just enough sauce to coat the bottom of your prepared baking dish. This prevents the enchiladas from sticking.
05 -
Spoon about ½ cup of your chicken mixture onto each tortilla and roll them up nice and tight. Place each one seam-side down in the baking dish.
06 -
Pour the remaining sauce over your rolled enchiladas, making sure to cover them completely. Sprinkle the remaining cheese over the top.
07 -
Slide the dish into your preheated oven, uncovered, and let it bake for about 20 minutes. You'll know it's done when the cheese is melted and bubbly, the sauce is bubbling at the edges, and the tortillas are just starting to brown.
# Notes:
01 -
Save time by using pre-cooked shredded chicken, rotisserie chicken, or frozen shredded chicken
02 -
The nutritional information may vary depending on the type of tortillas used - calculations are based on tortillas that are 210 calories each