Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce

Community Recipe from

Ingredients

  • chicken breasts

Preparation



  1. 10 soft taco shells (smaller flour tortillas)
  2. 2 cups cooked, shredded chicken
  3. 2 cups shredded Monterey Jack cheese
  4. 3 Tbsp. butter
  5. 3 Tbsp. flour
  6. 2 cups chicken broth
  7. 1 cup sour cream
  8. 1 (4 oz) can diced green chillies
  9. Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish
August 2013

This recipe is a personal recipe added by affj1159 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy